Harissa (Armenia)
Harissa, the national dish of Armenia, is a deeply cherished comfort food with ancient roots, symbolizing resilience, community, and tradition. It is said that Harissa sustained the Armenian people during times of famine and war, most notably during the Armenian Genocide. Communities would come together to share whatever ingredients were available, cooking large pots of Harissa to nourish and support one another. This hearty porridge-like dish is made from a combination of wheat and slow-cooked meat, simmered together until they create a rich, creamy consistency. It was delicious, thank you Lori Yalic for helping me with this dish!
Ingredients
- 2 ½ cups (600 ml) skinless wheat (sub peeled farro)
- 2 ½ lbs (750 g) veal (substitute half with chicken for a lighter Harissa)
- 2 cups (480 ml) chicken broth
- 1 onion, minced
- 2 bay leaves
- 1 tablespoon (15 ml) salt
- 2 teaspoon (10 ml) black pepper
- 2 teaspoon (10 ml) cumin
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) red pepper spice
- 3 tablespoons (45 ml) butter, melted
Step 1
Start by placing the skinless wheat in a bowl and covering it with water. Allow it to soak overnight.
Step 2
Next, dice the meat into 1-inch (2 cm) chunks and add it to a pot filled with water and bay leaves. Heat on medium for about an hour. As the meat cooks, you’ll notice froth forming on the surface of the water.
Step 3
Once the meat is nearly done, remove it from heat, skim off the froth, and drain the water. Allow the meat to cool before pulling it apart into strips.
Step 4
In a bowl, combine the shredded meat with cumin, black pepper, diced onions, and salt.
Step 5
Mix this blend with the softened wheat and chicken broth in the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 to 60 minutes, or until the liquid is well integrated and the mixture thickens.
Step 6
In a small saucepan, melt some butter and add paprika along with red pepper spice.
Step 7
Serve your harissa by plating a portion and drizzling the spiced butter on top.