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Armenia
 Harissa

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Harissa

Soup
⏱ 180 min
👥 Serves 6
Difficulty ⭐⭐

Chicken and cracked wheat beaten until silky — Armenia's traditional porridge.

#Armenia#Porridge#Chicken#Traditional#CelebrationFood
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📖 The Story Behind This Dish

Armenian harissa is a completely different dish from the North African chili paste: chicken or lamb and cracked wheat are simmered for hours and beaten with a wooden paddle into a porridge. Treasured as a dish tied to the nation's history, it's made in big pots especially at Easter and on holidays and shared by all. It's eaten with plenty of melted butter.

🌆 Where it's eaten: On a church feast day, men take turns beating harissa with long wooden paddles in a big pot in the courtyard, and when it's ready it's served to worshippers.

🥕 Ingredients (serves 6)

👩‍🍳 Instructions

  1. Put water and the chicken in a pot, bring to a boil, and simmer 1 hour, skimming.

  2. Remove the chicken, take it off the bone, and shred finely.

  3. Add the bulgur to the broth and simmer on low for 1 hour, stirring occasionally.

  4. Return the chicken, add salt, and beat vigorously with a wooden spatula for 30 minutes until the chicken and wheat become one.

  5. Add water if needed for a thick, porridge-like consistency.

  6. Spoon into bowls, pour over plenty of melted butter, and sprinkle with pepper.

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