Harissa is often called Armenia's national dish. Made from just two main ingredients — whole wheat (dzavar) and chicken — cooked together for hours until they melt into a silky, unified porridge, harissa is what Armenians have fed their families for centuries. It requires patience, not skill. And the result is extraordinary.
Ingredients
Serves 6–8: 2 cups whole wheat kernels (dzavar — available at Armenian grocery stores), 1 whole chicken (3–4 lbs), 10 cups water, 2 tsp salt, ½ tsp white pepper.
For finishing: 4 tbsp butter, 1 tsp paprika or Aleppo pepper flakes.
Soak the wheat
Cover dzavar in cold water and soak overnight (at least 8 hours). Drain and rinse before using.
Cook the chicken
Place whole chicken in a large heavy pot with 10 cups water. Bring to a boil, skim foam, reduce heat and simmer 1 hour until very tender and falling off the bone. Remove chicken, set aside to cool. Strain and reserve broth.
Cook the wheat
Add soaked wheat to reserved broth. Simmer uncovered on low heat 2–3 hours, stirring occasionally, until the wheat is very soft and begins to break down.
Shred and combine
Shred chicken meat from bones, discard skin and bones. Add to the wheat. Beat vigorously with a wooden spoon or hand mixer on low while cooking on low heat for 30–45 more minutes — this breaks everything down into a smooth, unified porridge. Season with salt and pepper.
Serve
Ladle into deep bowls. Melt butter with paprika until sizzling, drizzle over each bowl. Serve with fresh lavash. Harissa thickens as it cools — reheat with a splash of water.