Harissa (Armenian Chicken and Wheat Porridge)
Local name: Հարիսա
In short: A slow-cooked porridge of pearled wheat and shredded chicken, beaten smooth and topped with melted butter and paprika. It takes about 4 h 20 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 4 h
- Resting
- 8 h
- Total
- 4 h 20 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 345 kcal
Harissa is Armenia's most ceremonial dish, a thick porridge of wheat and chicken cooked for hours and beaten until the meat melts into the grain. It is made for church holidays, memorial gatherings and large community meals, often in a huge pot stirred in turns. The texture is smooth and stretchy, and the flavor is simple: salt, chicken and a pool of melted butter. It is not related to the North African chili paste of the same name.
Instructions
- Put the chicken, onion, 1 tsp salt and the water in a large heavy pot. Bring to a boil, skim, then simmer for 50 to 60 minutes until the chicken falls from the bone.
- Lift out the chicken and strain the broth. Pull the meat from the bones in shreds, discarding the bones, and keep the meat covered.
- Drain the soaked wheat and return it to the pot with 2 liters (8 cups) of the hot broth. Bring to a simmer, then cook over low heat for 1 1/2 to 2 hours, stirring often, until the grains are very soft and the mixture thickens.
- Stir in the shredded chicken and 1 tsp salt. With a sturdy wooden spoon or a potato masher, beat the porridge hard for 8 to 10 minutes, until the chicken has blended in and the texture is thick, smooth and sticky. Add hot broth if it gets too stiff.
- Melt the butter in a small pan with the paprika and cumin, if using, until fragrant, about 1 minute.
- Serve the harissa hot in bowls. Make a small well in the center of each and pour in the spiced butter.
Tips
- Pearled wheat is hard to find abroad. Pearl barley is an easy substitute, though the texture is a little less stretchy.
- Stir often during the last hour because the porridge sticks easily. A heavy pot and low heat make this much easier.
Questions and answers
How is Armenian harissa different from the chili paste?
The Armenian dish is a savory wheat and chicken porridge with no chili at all. The North African chili paste of the same name is unrelated.
Can I make harissa ahead of time?
Yes. It keeps for 4 days in the fridge and thickens as it cools. Loosen it with hot broth or water when reheating.
Can I make harissa in a slow cooker?
Yes. Cook the soaked wheat with the chicken and broth on low for 8 hours, then shred the chicken and beat it into the grain.
How long does it take to make Harissa (Armenian Chicken and Wheat Porridge)?
About 4 h 20 min in total: 20 min of preparation and 4 h of cooking.
How many calories are in Harissa (Armenian Chicken and Wheat Porridge)?
About 345 kcal per serving, with 26 g of protein, 28 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 345 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 28 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sugar | 1 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
