Very special, powerful and historical Armenian dish called Harissa.
In Armenia nowadays Harissa is made once a year to commemorate the resistance of Musa Ler mountain during Armenian genocide in 1915. Hundreds of people will gather in Armenian region Armavir, every third Sunday of September , they’d sing patriotic songs ,dance to celebrate the victory of Musa Ler resistance, pay tribute to all innocent Armenians killed during genocide by Ottoman Turks.
This delicious and filling dish is made with two simple ingredients: peeled wheat and meat. Traditionally it is made with sacrificed lamb, later the dish is blessed by a priest before serving to people. We also make Harissa with chicken. As simple as it is, Harissa also requires a good amount of time, stirring, patience and love.
Let’s get to cooking and make the most delicious porridge you’ve ever tasted.
You will need one 5-6 lbs chicken
1 lbs (680 grams) peeled wheat
Clarified or regular butter for serving Harisa
Cook the chicken until tender, save the broth
Remove and separate all the meat from the bones,
Save the bones to make broth, you’ll need extra liquid for cooking the wheat
Wash the wheat, place in a large pot, add the chicken and broth, start cooking
Cook and stir on medium heat
As the liquid simmers, add more broth ( the one you made with chicken bones or simply add boiling water)
Cook and stir Harissa for 4-5 hours or until all the chicken meat dissolved with wheat,
Thick and heavy porridge consistency is what you need for perfectly cooked Harissa
Remember to stir occasionally to prevent sticking
Harisa is served with clarified or melted butter, pickled veggies are also a must side dish to go with Harisa
650-700 գ սպիտակ ձավար, կարող եք մինչև եփելը մի քանի ժամ թրջել
2-2.5 կգ հավ ( կարելի է հնդկահավի, գառան կամ տավարի մսով էլ եփել)
Աղ ըստ համի