Harissa
Harissa, from above
Non vegArmenia

Harissa

Wheat and chicken beaten together for hours into a savoury porridge. Patience, served hot.

240 minTime
38 gProtein each
mildSpice
10hPlan ahead. Soak for 10 hours first; the 240 minutes come after.
The porridge of memory3 chapters · 2 min read

Make it your way

Grandma's wayHulled wheat, chicken or lamb, beaten in a big cauldron.
The original
494kcalsame
38 gproteinsame
6 gfibresame
240minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Whole wheat grains (wheat berries)1½ cups hulled wheat, soaked overnight
Chicken, curry cut (bone in chicken, small pieces)1 kg, bone in (or lamb)
Water2½ litres
Saltto taste
Butter4 tbsp, melted
Paprika1 tsp
Cumin powder (ground cumin)½ tsp

Method

5 steps
  1. 1Simmer the chicken in the water with salt, skimming, until it falls off the bone.
  2. 2Lift out the chicken, discard bones and skin and shred the meat.
  3. 3Add the drained wheat to the broth and simmer very low, stirring often, until the grains burst.
  4. 4Return the chicken and beat vigorously with a wooden spoon until the meat threads through the wheat.
  5. 5Serve with melted butter poured into a well on top, dusted with paprika and cumin.
Serve it like this

Spoon into deep bowls, make a well in the centre and fill with hot melted butter. Dust with paprika.

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Make it a meal

What goes with Harissa: a bread or rice, a side, something to drink and something sweet.

Bread or rice Lavash60 min
Bread or rice Zhingyalov hats60 min
On the side Avial35 min
On the side Olan35 min
To drink Kokum sharbat25 min
Something sweet Gata90 min
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