Armenian harissa

Method

1. 1

   Step 1

   Put the chicken in a heavy pot with the water, bring to the boil and skim. Simmer gently until the meat falls from the bone, about 1 hour.

   • 60 min
   • low heat
   • Dutch oven / casserole pot (opens in a new tab)

   Food safety: Wash hands and boards after handling raw poultry.

2. 2

   Step 2

   Lift out the chicken, discard skin and bones and shred the meat. Return it to the broth with the drained wheat.

   • 10 min
3. 3

   Step 3

   Simmer very gently, partly covered, for 3 hours, stirring often and adding hot water if it gets too thick. The wheat should burst and turn creamy.

   • 180 min
   • low heat
4. 4

   Step 4

   Add the salt, then beat hard with a wooden spoon for 10–15 minutes until smooth and stretchy, like a thick porridge.

   • 15 min
   • low heat
5. 5

   Step 5

   Serve in bowls with a well of melted butter (opens in a new tab) and a pinch of cumin (opens in a new tab) or paprika.

   • 2 min