Harissa (Armenian: Հարիսա) is an iconic Armenian dish similar to kashkeg, a kind of homogeneous porridge made of previously stewed and boned chicken and coarsely ground soaked wheat.
The dish has been passed on since ancient times. Harissa is traditionally served on Easter day. It is still prepared by many Armenians around the world and is also considered the national dish of
- 1 whole chicken
- 8 cups water
- 2 cups whole wheat kernels, rinsed and drained
- 2 tsp. salt, or to taste
How to cook it
Rinse chicken and place in large pot with 8 cups water and salt. Bring to a boil, then reduce heat to medium. Cook for about 45 minutes to 1 hour, with the pot partially covered until chicken is cooked.
Remove chicken from liquid; place on platter and allow to cool enough to handle. Discard skin, bones and fat. Shred chicken; cut into smaller pieces, if necessary.
Strain broth. Measure broth, and add enough water to make a total of 8 cups
Place broth in large pot. Add wheat, shredded chicken, and salt if necessary. Bring to a boil; reduce heat to low. Remove any foam which rises to the surface.
Simmer on a very low heat, without stirring, covered, for about 4 hours
Beat vigorously with a sturdy, long-handled, wooden spoon, mashing the wheat and chicken until they resemble thick oatmeal. Adjust salt, if needed.
To serve: place in bowls. Add a pat of butter, if desired. Sprinkle with a dash of cumin or paprika to taste.
© Text and image: Wikipedia / Recipe: www.world-recipes.info