Հարիusage — Print Recipe — The Culinary Codex

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.

Ingredients

2 cups hulled wheat (dzedzadz)
1 whole chicken, about 1.5kg
1 large onion, quartered
2 tsp salt
1 tsp black pepper
1/2 tsp cumin
8 cups water
4 tbsp butter for serving
1 tsp cinnamon for garnish

Instructions

1 Soak hulled wheat overnight in cold water, then drain and rinse thoroughly the next morning.
2 Place whole chicken in a large pot with onion, salt, pepper, and cumin. Cover with water and bring to a boil, skimming foam.
3 Reduce heat and simmer for 1.5 hours until chicken is falling apart. Remove chicken, shred meat, discard bones and skin.
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.
5 Return shredded chicken to the pot and stir vigorously until meat and wheat form a smooth, thick mass.
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.