30
Prep (min)
360
Cook (min)
10
Servings
Harissa is a traditional Armenian porridge made from wheat and meat, slow-cooked for hours until creamy. It holds deep cultural and religious significance, especially on feast days.
Ingredients
- 500 g Whole wheat berries (dzedzadz)
- 1 kg Chicken (whole) or lamb shoulder
- 12 cups Water
- 2 tsp Salt
- 100 g Butter
- 1 tsp Ground cumin (optional)
Instructions
Tips & Variations
True harissa requires patience—the long cooking and constant stirring create the signature creamy texture. Traditionally made in large batches for community gatherings.
Cultural Background
Harissa has been made in Armenia for over a thousand years. It is associated with Musaler, commemorating the heroic resistance of Musa Dagh during the Genocide. The dish is considered sacred and is prepared for religious feast days throughout the year.
Region: All Armenia