Harissa (Armenian Wheat and Chicken Porridge)

Ingredients

• •2 cups dried whole wheat kernels (dzedzadz), soaked overnight
• •1 whole chicken, about 4 lb (or 3 lb lamb pieces)
• •12 cups water or broth
• •1 onion
• •Salt, to taste
• •4 tbsp butter
• •1 tsp Aleppo pepper (or paprika)
• •Ground cumin, for serving
• •Lavash bread and pickled vegetables, for serving

Steps

1. 1.Drain the soaked wheat berries and combine them with the chicken or lamb, water or broth, onion, and a pinch of salt in a large pot.
2. 2.Bring to a boil, skimming off any foam, then reduce to a low simmer and cook, partially covered, for 4-5 hours, stirring occasionally, until the meat is falling-apart tender and the wheat is very soft.
3. 3.Remove and discard the bones and skin if using chicken, shredding the meat back into the pot.
4. 4.Beat the mixture vigorously with a wooden spoon or hand mixer on low speed while continuing to cook on low heat for 30-45 more minutes - this vigorous beating is what breaks the meat and wheat down into a smooth, uniform, amorphous porridge rather than a chunky stew, and is the defining technique of the dish.
5. 5.Season with salt to taste.
6. 6.Melt the butter in a small pan with the Aleppo pepper until fragrant and lightly browned, and pour this spiced butter over the porridge just before serving.
7. 7.Serve hot with a dusting of cumin, sheets of lavash for scooping, and crisp vinegar-pickled vegetables on the side.