Armenian Harissa Recipe – Simple, Hearty,Nutritious
Armenian Harissa
Today on the Takrecipe website, we are exploring a beloved Armenian comfort dish—Harissa. This ancient, slow-cooked porridge isd a symbol of resilience and tradition, dating back centuries. Made with simple ingredients like wheat and chicken, Harissa requires patience, as it is simmered for hours until it reaches a creamy consistency. Despite its humble ingredients, the dish is packed with flavor and warmth, making it a favorite during winter months and festive gatherings. If you’re looking for a nutritious, filling, and deeply satisfying meal, this Armenian classic is a must-try!
Ingredients (Serves 4 People)
- 2 cups cracked wheat (or pearled wheat)
- 1 whole chicken (or 4 large chicken thighs, skin removed)
- 8 cups water (or chicken broth)
- 1 ½ teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter (for serving, optional)
- ½ teaspoon paprika (optional, for garnish)
Preparing the Chicken
If using a whole chicken, cut it into large pieces. Remove the skin to keep the dish light. Place the chicken in a large pot and cover it with water or chicken broth. Bring it to a gentle boil over medium heat. Skim off any foam that rises to the surface, ensuring a clear broth. Reduce the heat and let it simmer for about 40 minutes, or until the chicken is fully cooked and tender.
Preparing the Wheat
While the chicken is cooking, rinse the cracked wheat under cold water. Drain and set aside. Once the chicken is cooked, remove it from the pot and let it cool slightly. Strain the broth to remove any impurities. Shred the chicken into fine strands, discarding the bones. Set the shredded meat aside.
Cooking the Harissa
Return the strained broth to the pot and bring it to a low simmer. Add the rinsed cracked wheat, stirring occasionally to prevent clumping. Cook on low heat for about 3–4 hours, stirring frequently. The wheat will gradually break down and thicken into a porridge-like consistency. About an hour before serving, add the shredded chicken to the pot. Stir well, allowing the flavors to meld together.
Final Touches & Serving
Once the harissa is creamy and thick, season with salt and black pepper.Ladle the harissa into bowls and drizzle melted butter on top for extra richness.Garnish with paprika or additional black pepper if desired. Serve warm and enjoy!
Tips :
Slow Cooking is Key
🟢The longer you cook harissa, the creamier it becomes. Stir frequently to prevent sticking.
Use Chicken Broth for Extra Flavor
🟢If possible, use homemade chicken broth instead of water for a richer taste.
Let it Rest Before Serving
🟢Allow the harissa to sit for 10 minutes after cooking to enhance the texture and flavor.