A slow-cooked porridge of hulled wheat and shredded chicken simmered for hours until the grains dissolve into a creamy, velvety mass. This ancient Armenian comfort dish demands patience but rewards with deep, soul-warming flavor.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Soak hulled wheat overnight in cold water, then drain and rinse thoroughly the next morning.
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2
Place whole chicken in a large pot with onion, salt, pepper, and cumin. Cover with water and bring to a boil, skimming foam.
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3
Reduce heat and simmer for 1.5 hours until chicken is falling apart. Remove chicken, shred meat, discard bones and skin.
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4
Add drained wheat to the broth. Simmer on lowest heat for 2-3 hours, stirring frequently to prevent sticking, until wheat breaks down into porridge.
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5
Return shredded chicken to the pot and stir vigorously until meat and wheat form a smooth, thick mass.
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6
Serve in bowls with a generous knob of melted butter pooled on top and a dusting of cinnamon.
Did You Know?
Armenian harissa is traditionally stirred with a special long-handled wooden paddle called a p'atat'uk, and the stirring itself is considered a communal ritual.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden spoon
- ladle
Garnishing
melted butter, cinnamon
Accompaniments
lavash, pickled vegetables
The Story Behind Հարիusage
Harissa holds a sacred place in Armenian cuisine, dating to pre-Christian times. It was adopted as the ceremonial dish of Etchmiadzin, the spiritual center of the Armenian Apostolic Church. Legend connects it to Saint Gregory the Illuminator, who fed his followers wheat porridge when meat ran short. The dish requires hours of patient stirring, making its preparation a communal event where family members take turns at the pot. In the village of Musaler, an annual harissa festival commemorates a historic Armenian victory.
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