Harissa is a traditional Armenian porridge made from shelled wheat berries and chicken, slow-cooked for hours until it reaches a creamy, uniform consistency. This hearty dish is often prepared for communal gatherings and special occasions, seasoned simply with salt, pepper, and sometimes warm spices, then finished with browned butter.
Ingredients
- 2 cups korkot (shelled wheat berries) (also called gorgod; available in Middle Eastern markets)
- 1 whole whole chicken (about 3-4 lbs, or use 2 lbs bone-in chicken pieces for richer flavor)
- 8 cups water or chicken broth (or enough to cover by several inches)
- 4 tablespoons unsalted butter (divided)
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper (freshly ground)
- 0.5 teaspoon ground cinnamon (optional, traditional in some regions)
- 0.5 teaspoon ground cumin (optional, for garnish)
Instructions
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1
Rinse the korkot (shelled wheat berries) thoroughly in a colander under cold water. Drain and set aside.
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2
In a large, heavy-bottomed pot or Dutch oven, place the whole chicken. Add enough water or broth to cover the chicken by at least 2 inches. Bring to a boil, then reduce heat to low, cover, and simmer for about 1.5 hours, or until the chicken is very tender and falling off the bone.
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3
Remove the chicken from the pot, reserving all the broth. Let the chicken cool slightly, then shred all the meat, discarding skin and bones. Return the shredded chicken to the pot with the broth.
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4
Add the rinsed wheat berries to the pot with the chicken and broth. Stir in 2 tablespoons of butter, salt, and pepper. Bring to a gentle simmer.
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5
Reduce heat to the lowest possible setting. Partially cover the pot and cook for 4-6 hours, stirring very frequently (every 20-30 minutes) with a large wooden spoon, especially toward the end. The mixture should slowly thicken as the wheat berries completely break down and amalgamate with the chicken into a smooth, porridge-like consistency. Add more hot water if it becomes too thick.
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6
In the final 30 minutes of cooking, beat the mixture vigorously with the wooden spoon to help cream it together. Taste and adjust seasoning with more salt and pepper if needed.
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7
Just before serving, in a small pan, melt the remaining 2 tablespoons of butter over low heat. Cook until it turns a light nutty brown and foams. Stir the optional cinnamon into the harissa, then pour the browned butter over the top.
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8
Serve hot, garnished with a sprinkle of ground cumin if desired.
Tips & Variations
For a traditional texture, constant slow cooking and frequent stirring are key. A heavy pot prevents scorching. For a modern method, after initial simmering, transfer everything to a crockpot on low for 6-8 hours, stirring occasionally. Lamb can be substituted for chicken. Leftovers reheat well with a splash of water or broth.
Cultural Background
Harissa holds deep cultural significance in Armenia, traditionally prepared in large cauldrons for village feasts, church festivals, and memorial days. It is particularly associated with the Musa Ler (Musa Dagh) region and is a symbolic dish of survival and community, famously prepared during the 1915 resistance. The long, labor-intensive cooking process reflects its role as a communal offering.
Region: Widely made across Armenia, with strong traditions in the historic region of Musa Dagh (now in Turke