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Harisa

3 servings

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

Energy value per serving

CaloriesProteinsFatsCarbohydrates

306.1

kcal

9.5g

grams

22.6g

grams

15.6g

grams

Ingredients

3servings

125

g

70

g

Clarified butter (ghee)

50

g

30

g

1

g

to taste

Cooking steps

1
Boil the prepared chicken carcass.
Required ingredients:
1. Chicken: 125 g

2
After boiling, separate the bones and cut the chicken into pieces.

3
Add pre-soaked large wheat groats to boiling chicken broth, add pieces of chicken, and continue cooking on low heat.
Required ingredients:
1. Wheat groats: 70 g
2. Chicken: 125 g

4
Once the porridge thickens, periodically stir it and continue cooking until the ingredients turn into a homogeneous sticky mass, then salt and mix.
Required ingredients:
1. Salt: to taste

5
Serve the arisu on a plate.

6
Serve the fried onion separately with oil or cinnamon and melted butter.
Required ingredients:
1. Onion: 30 g
2. Cinnamon: 1 g
3. Clarified butter (ghee): 50 g

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