Wheatgrass and Chicken, mutton or beef are boiled in water, mixed with a wooden spatula until it becomes a sticky mass. When eating, add melted butter (sometimes spices). In ancient times it was considered a ritual և holiday food. Made for solemn days (weddings, national holidays, etc.). After baking in the pan overnight, most of them were eaten on Sunday morning. It is considered the national dish of Armenia.
Tradition:
When Grigor Lusavorich, coming out of Khor Virap, came to Vagharshapat, he preached to the local pagan Armenians for sixty days, who listened to him with interest. To feed the poor, he ordered the villagers to bring plenty of fat and sheep. When the fat and the sheep are brought, the Enlightener slaughters the sheep. They put big pots on the fire, put the meat in it and put the cork on it. Then he orders the fat daredevils to mix the meat in the pot, saying, stir it. From there, the name of the dish remains harissa.
Harisa has a historical past և meaning for the people of Musaler. During the heroic battle of Musa Dagh, the besieged Musaler people had wheat and goat meat and made the soup with it. Harissa was their only source of food and was vital to their survival.
Preparation:
The wheat is left in the water overnight, then it is boiled in water with meat, butter or mutton oil. Any excess liquid is filtered, the mixture is beaten and mixed. Harissa can be decorated with cinnamon, sugar and butter.
Video` How to cook Harissa
Վազգեն Քամալյանի ուսումնական բլոգը 