Porridge… No, not like that: ew, porridge… All of us remembered very well from childhood a dreadful picture – clouds of semolina porridge, brown mountains of buckwheat or milk rivers of rice. And flood of tears while sitting next to the full plate, all these endless spoons “for mummy, for daddy”, and grief about uneaten and long-awaited chips. But times changes all things. I’ve grown up, and my mot does not feed me with porridge any more. But I can easily do that. Anyway, enough chit-chat, I’ll gladly cook this porridge for her.
Recipe of Armenian Harissa – special porridge, almost national cooking treasure – is perfectly simple, but cooking time is very long. Harissa should be cooked for 6 hours until chicken meat is so soft that falls into thin fibers. And I have to admit, it tastes scrumptious.
But my advice is to eat it only for breakfast. Harissa is so dense and rich that you can get extra kilos, to your mom’s joy☺
Armenian Harissa recipe
- 0,07 kg wheat grits
- 0,2 kg chicken breast
- 0,02 kg butter
- 0,008 g salt
- Pour 600 g water into a big pan, add the wheat grits and chicken meat.
- Simmer over a very low heat until very soft.
- That will take 6 hours until chicken meat and wheat grits smooth.
- And the dish is ready.
- When serving, top with a pat of butter on top