Armenian Harissa: Thick Chicken and Wheat Porridge

Method

1. 1

   Soaking the wheat

   Rinse the cracked wheat, then soak it in lukewarm water until it becomes soft.

   60 min
2. 2

   Cooking the chicken

   Simmer the chicken in clean water until tender, skimming off the foam as it rises.

   60 min
3. 3

   Shredding the meat

   Remove the cooked meat from the broth, take it off the bone and tear it into small pieces, setting the broth aside.

4. 4

   Cooking the porridge

   Add the soaked wheat to the meat with enough of the broth to cover it, then cook over a low heat, stirring constantly.

   90 min
5. 5

   Puréeing

   Keep stirring until you have a thick, smooth purée, adding more broth as needed.

6. 6

   Seasoning and resting

   Season to taste with salt, flavour with cinnamon, then leave to rest briefly.

   10 min
7. 7

   Serving

   Serve hot, pouring melted butter over the top.