Harisa
3 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
Calories306.1kcal
Proteins9.5grams
Fats22.6grams
Carbohydrates15.6grams
1
Boil the prepared chicken carcass.
- 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.
- Wheat groats: 70 g
- 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.
- Salt: to taste
5
Serve the arisu on a plate.
6
Serve the fried onion separately with oil or cinnamon and melted butter.
- Onion: 30 g
- Cinnamon: 1 g
- Clarified butter (ghee): 50 g
