Armenian harissa is a traditional slow-cooked dish of wheat and chicken, prized for its smooth porridge-like texture and comforting depth.
Simmer the wheat and chicken until both are tender, then stir patiently until the grains break down and the mixture becomes thick and cohesive.
Stir from the bottom regularly near the end of cooking because the thick porridge can catch as it loses moisture.
Serving Suggestions
Serve hot in shallow bowls with a small pat of butter and a little black pepper. Pickles and fresh herbs make bright accompaniments.
Recipe Notes
Harissa thickens considerably as it cools. Reheat gently with a splash of water or stock and stir until creamy again.
Armenian Harissa
A slow-cooked wheat and chicken porridge with a smooth, comforting texture and a simple butter finish.
Ingredients
Equipment
Method
Simmer:
- Combine the chicken, rinsed wheat, water, and salt in a heavy stockpot. Bring to a gentle simmer and skim any foam.
- Cover partially and simmer over low heat for 90 minutes, stirring occasionally, until the chicken and wheat are very tender.
Stir Until Smooth:
- Remove the chicken and pull the meat from the bones, discarding the bones. Return the meat to the pot.
- Continue cooking uncovered, stirring often, until the wheat breaks down and the porridge is thick and cohesive, about 25 to 30 minutes. Add hot water if it becomes dry before the wheat is tender.
Finish and Serve:
- Taste and adjust the salt. Spoon into warm bowls, top each with butter and black pepper, and serve hot.
Nutrition
Notes
- Harissa needs patient stirring near the end to develop its smooth texture.
- The dish is traditionally thick, but it should remain soft and spoonable.
