A recipe from Gemo
Armenian Harissa
A deeply traditional Armenian porridge of dzavar or cracked wheat and chicken cooked slowly until creamy, finished simply with melted butter and served as a comforting family dish.
Method
- 01
Rinse 350 g dzavar or coarse cracked wheat until the water runs mostly clear. Cover with plenty of cold water and soak overnight, then drain before cooking.
⏱ 480 min
- 02
Put 900 g chicken in a heavy pot with 2 liters water and 1 teaspoon salt. Bring to a gentle boil, skim the surface, then simmer until the meat is very tender and the broth is flavorful.
⏱ 60 min
- 03
Lift the chicken from the pot. When cool enough to handle, pull the meat from the bones and shred it finely. Strain the broth if needed and return it to the pot.
- 04
Add the 350 g drained wheat to the hot broth. Simmer gently, partly covered, until the grains swell and begin to soften, stirring occasionally and adding hot water if the pot looks dry.
⏱ 60 min
- 05
Return the shredded chicken to the pot. Cook over very low heat, stirring more often as it thickens, until the chicken and wheat merge into a thick, creamy porridge. Mash against the side of the pot with a spoon or potato masher to make the texture smooth and cohesive.
⏱ 90 min
- 06
Season with the remaining 1 teaspoon salt, then adjust to taste. The harissa should be spoonable but dense, with no separate broth; loosen with a splash of hot water only if it becomes stiff before serving.
- 07
Melt 60 g butter. Spoon the harissa into warm bowls, make a small well in each serving, pour butter over the top, and serve hot with lavash. Pickled vegetables are a traditional side if available.
Nutrition
