Harissa (Armenian wheat porridge with lamb)

Harissa (not to be confused with the North African chili paste) is Armenia's national dish: wheat and meat simmered for hours into a thick, creamy porridge. Traditionally made for Easter and memorial feasts.

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Method

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1. Soak the wheat in plenty of cold water the night before.
2. Bring the meat and water to a boil in a large pot, skim off the foam, season with salt, and simmer over low heat for 1.5 hours until it falls off the bone. ⏱ Timer: 1.5 h
3. Remove the meat, discard the bones, and shred the meat finely.
4. Add the drained wheat to the stock, add the meat, and cook over very low heat, stirring often, for 2-2.5 hours. Add hot water if needed. ⏱ Timer: 2 h
5. Once the wheat has completely broken down, beat vigorously with a wooden spoon until you get a thick, smooth, stretchy porridge.
6. Melt the butter and lightly brown it (with the spice, if using). Spoon the porridge onto plates, press a well into the center, and pour in the hot butter.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Can also be made in a slow cooker: 8 hours on low.
• Chicken makes it lighter, lamb makes it richer.

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