Harissa

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Armenian-style Rice
Harissa
Lentil Soup

Saturday, October 21st 2017

Harissa

1 whole chicken
8 cups water
2 cups whole wheat kernels, rinsed and drained
2 tsp. salt, or to taste
cumin
paprika
butter

Rinse chicken and place in large pot with 8 cups water and salt. Bring to a boil, then reduce heat to medium. Cook for about 45 minutes to 1 hour, with the pot partially covered until chicken is cooked.

Remove chicken from liquid; place on platter and allow to cool enough to handle. Discard skin, bones and fat. Shred chicken; cut into smaller pieces, if necessary.

Strain broth. Measure broth, and add enough water to make a total of 8 cups

Place broth in large pot. Add wheat, shredded chicken, and salt if necessary. Bring to a boil; reduce heat to low. Remove any foam which rises to the surface.

Simmer on a very low heat, without stirring, covered, for about 4 hours

Beat vigorously with a sturdy, long-handled, wooden spoon, mashing the wheat and chicken until they resemble thick oatmeal. Adjust salt, if needed.

To serve: place in bowls. Add a pat of butter, if desired. Sprinkle with a dash of cumin or paprika to taste.


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