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"headline": "Harissa (Armenian Wheat and Chicken Porridge)",
"datePublished": "2022-04-11T10:44:58.669-04:00",
"dateModified": "2022-04-13T09:56:36.395-04:00",
"author": [
{
"@type": "Person",
"name": "Andrew Janjigian",
"url": "https://www.seriouseats.com/andrew-janjigian-5118549"
}
],
"description": "A porridge that is far more than the sum of its parts, with a little assist from spiced brown butter.",
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"height": 320
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"brand": "Serious Eats",
"publishingPrinciples": "https://www.seriouseats.com/about-us-5120006#toc-editorial-guidelines",
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"name": "Harissa (Armenian Wheat and Chicken Porridge)",
"aggregateRating": {
"@type": "AggregateRating",
"ratingValue": "5",
"ratingCount": "2"
},
"cookTime": "PT135M",
"keywords": "harissa, korkot porridge, wheat porridge, herisseh, harisa, keshkeg, harissa recipe, herisseh recipe, harisa recipe, keshkeg recipe",
"nutrition": {
"@type": "NutritionInformation",
"calories": "582 kcal",
"carbohydrateContent": "50 g",
"cholesterolContent": "127 mg",
"fiberContent": "7 g",
"proteinContent": "32 g",
"saturatedFatContent": "11 g",
"sodiumContent": "667 mg",
"sugarContent": "8 g",
"fatContent": "31 g",
"unsaturatedFatContent": "0 g"
},
"prepTime": "PT5M",
"recipeCategory": [
"Brunch",
"Breakfast",
"Entree",
"Dinner",
"Lunch"
],
"recipeCuisine": [
"Middle Eastern"
],
"recipeIngredient": [
"4 cups (960ml) homemade or store-bought chicken stock",
"1 pound boneless, skinless chicken thighs, cut in half crosswise, or boneless lamb stew meat, cut into 1-inch cubes (see notes)",
"1 1/2 cups (276g) pearled farro (see notes)",
"1 teaspoon Diamond Crystal kosher salt",
"6 tablespoons (85g) butter",
"4 tablespoons (60g) olive oil",
"2 tablespoons (16g) Aleppo pepper (see notes)",
"lavash, for serving (optional)"
],
"recipeInstructions": [
{
"@type": "HowToStep",
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],
"text": "For the Stovetop: Combine broth, 2 cups (480 ml) water, chicken (or lamb), farro, and salt in a Dutch oven and bring to boil over high heat. Cover pot and reduce heat to maintain gentle simmer. Cook, stirring occasionally, until mixture is creamy and thick and grains easily compress under a spatula, 1 1/2 to 2 hours. You will need to stir more frequently toward the end of the cooking process. Skip to step 4. For a Pressure Cooker: Place broth, 1 cup (240 ml) water, chicken (or lamb or beef), farro, and salt in a pressure cooker. Seal and bring to high pressure over medium-high heat, if using a stovetop model, or by setting to pressure-cooker mode on an electric multi-cooker. Cook at high pressure for 40 minutes, adjusting heat as needed to maintain high pressure (if using a stovetop pressure cooker; electric ones will automatically regulate the heat and pressure level)."
},
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"@type": "HowToStep",
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],
"text": "Allow cooker to depressurize naturally (about 15 minutes), then carefully remove lid, allowing steam to escape away from you."
},
{
"@type": "HowToStep",
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"text": "Using a potato masher, vigorously mash mixture until the majority of chicken pieces are reduced to fine shreds and the harissa is very thick and starchy, about 2 minutes. (If you have an immersion blender, you can speed things along by blending the mixture for about 30 seconds and then finishing with potato masher.) Season with additional salt to taste."
},
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"text": "In a small saucepan, heat butter and oil over medium-high heat until foamy. Continue to cook, swirling pan, until milk solids in butter turn a deep hazelnut brown, 1 to 2 minutes. Remove from heat and add Aleppo pepper (don't be alarmed; butter will foam and fizzle when pepper is added), swirling to coat."
},
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}
],
"text": "Spoon harissa into bowls, drizzle with spiced brown butter, and serve (with lavash on side, if including)."
}
],
"recipeYield": "6",
"totalTime": "PT140M",
"review": [
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "disqus_ioF3rpqfYD"
},
"reviewBody": "How long would wheat berries take if used in this recipe?"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Mitymouse674"
},
"reviewBody": "I wonder how/if this would work with ‘rolled oats’?"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Aromaofmykitchen"
},
"reviewBody": "Looks delicious and easy to make."
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Kaz"
},
"reviewBody": "I found korkot at the international market and googled a few recipes. I scaled up the Instant Pot recipe, using 2 cups of wheat and 8 cups of water, with Better Than Bouillon mixed through, and the meat from most of a rotisserie chicken. After blitzing with the stick blender, it was a little thick so I added another half cup of boiling water. I served it with some braised green beans with olives, tomatoes and garlic. The ratio as written might work for farro but I'd err with adding more liquid rather than risk scorching the pot. I really enjoyed this, and am looking forward to dressing the leftovers with other veggie braises."
},
{
"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"author": {
"@type": "Person",
"name": "Superman’s Wife"
},
"reviewBody": "My son and I are cooking a dish from each country in the world and are at Armenia now. This is absolutely amazing. One of the best dishes so far."
}
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