Harissa is a cherished Armenian dish, known for its creamy texture and rich, hearty flavor. This slow-cooked porridge is made with wheat and tender chicken or lamb, simmered until it reaches a thick, velvety consistency. A symbol of resilience and tradition, Harissa is often prepared for special occasions and communal gatherings.

Ingredients

1 lb (450g) boneless chicken or lamb

1 cup (200g) pearled wheat (or cracked wheat)

10 cups (2.5L) water

1 tsp salt (or to taste)

2 tbsp butter (optional, for serving)

Black pepper, to taste

Instructions

Soak the Wheat Rinse the pearled wheat and soak it in water for at least 4 hours (or overnight) to soften.

Cook the Meat In a large pot, add the chicken or lamb along with 10 cups of water. Bring to a boil, then reduce the heat and simmer for about 1.5 hours until the meat is tender. Remove and shred the meat, discarding any bones.

Simmer with Wheat Add the soaked wheat to the broth, stirring continuously. Return the shredded meat to the pot and cook on low heat for another 2-3 hours, stirring occasionally until the mixture thickens into a smooth porridge. Add salt to taste.

Final Touch Serve hot, topped with butter and a sprinkle of black pepper for extra richness.

Serving Harissa is traditionally enjoyed warm, often with flatbread and pickles on the side. It pairs beautifully with fresh herbs and a drizzle of melted butter.

Harissa is more than just a dish it’s a taste of Armenian history and tradition. This wholesome, nourishing porridge is perfect for cold days or festive gatherings, offering a comforting, rich flavor with every bite.