At the hearing, often perceived as "Haris". This specificity of the pronunciation in the Armenian language. Very useful hearty dish, simple in content, but very time-consuming to prepare. I taught him to cook my close friends from Gyumri (Leninakan). In this recipe I will offer a few, well-known and tricks for easier cooking this wonderful dish without losing flavor. At least this recipe at the time of publication on this website only as close as possible to the original.
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In the original, harissa is made from whole wheat. Chicken and wheat are blended with water and cooked with continuous stirring for approximately 5 hours. Bones, as office, taken to the surface and removed. Everything has to turn into a homogeneous pasty mass. 5 hours from this procedure can be stupid (I tried))), and therefore propose to your attention a modern version, but without the blender. I don't recognize in Ariza. Wheat I took quick cooking (three bag) already cleared.
And its pre-soaked overnight in water at room temperature. Then washed well. As a result, the wheat softened and swollen. What you need.
Chicken I have a medium size. Actually, it all depends on the amount of harissa that you want to cook. More than 6 servings you can take home a large chicken, but trim fat from it before cooking the broth. Adding butter, we introduce the required amount of fat in this dish.
Pour the chicken water and put on fire. It is recommended that the chicken to cook on low heat and longer, so that the meat easily separated from the bones. Optionally, you can add in the process of cooking carrots and onions, and Bay leaf, and pepper for better taste the broth, only then to throw it away. We, in effect, need only boned meat and strained broth.
So, the chicken is cooked. Remove it and let cool for cutting,
and the broth is filtered. It will be the liquid base for harissa.
Carve the chicken into small pieces. The smaller, the better.
Put in the pan the chicken pieces and corn.
Fill with water and put on fire. Stir ARIS I recommend a wooden spatula.
ARIS bring to the boil and begin to stir. The main objective is to Arisa not burnt.
To do this, gradually diminish the heat to minimum.
After half an hour of Arisa becomes so, still a rough consistency. As it thickens add a little chicken broth.
Half an hour later the meat fibers are hardly visible.
And after another hour of Arisa begins to brighten. Good sign half way behind. I want to note that throughout the process, I gradually added the broth, and the result is added whole, about three liters. At this point, I added salt.
It is worth noting that Ariza, for the most part, men's dish. The story of its appearance is rooted in biblical times, and came up with ARIS ancient Armenian soldiers during long military campaigns. In the photo we see how the festival harissa in Armenia.
So, back to our cooking. After another hour Ariza got a lighter shade and almost creamy consistency that tells about the end of the process.
Creamy, and the best ghee, it is customary to add to the plate. For this amount of harissa you, take them a small bundle. Porridge oil will not spoil ))
And so the fragrant, nutritious and hearty ARIS. Bari forgac!