Try harissa, a traditional Armenian dish

Harissa (Armenian porridge made from wheat and meat)

Ingredients (for 4 people):

• 500 g chicken (you can also use lamb, if you like a stronger taste)
• 250 g broken wheat (bulgur or coarsely ground wheat can be used)
• 2 liters of water
• 1 teaspoon salt (or to taste)
• 50 g butter
• 1 teaspoon ground red pepper (sweet or mildly hot, as desired)

<strong>Preparation: </strong>

Cooking meat

Place the chicken (or lamb) in a large pot, cover with 2 liters of water and salt.

Cook over medium heat until the meat is tender (about an hour for chicken, an hour and a half to two for lamb).

When the meat is cooked, remove it and chop it into small pieces, making sure to remove the bones.

Adding wheat

Add broken wheat to the soup in which the meat was cooked.

Cook over low heat, stirring frequently, until the wheat has completely absorbed the liquid and the dish becomes a thick, creamy porridge (about 40–50 minutes).

Mixing and merging

Return the minced meat to the pot and mix well to combine with the porridge.

Continue stirring over low heat for another 10 to 15 minutes.

Preparing spiced butter

Melt the butter in a small pan.

Add the ground paprika and fry briefly (10 to 15 seconds, just to release the aroma).

Serving

Pour the harissa into deep plates or bowls.

Top with spiced butter and serve warm, with bread and a fresh vegetable salad.

Tip:

The dish tastes better if it is cooked longer on low heat and stirred frequently - the longer, the creamier.