Harissa is a thick porridge traditionally made in Armenia from cracked wheat and meat like chicken or lamb that has been slowly cooked for a long period of time. It is considered an important part of Armenian culture and helped Armenians survive difficult times. Harissa is also consumed in other countries like Lebanon, Iraq, India, and is prepared during winter or religious occasions.

1. Middle School 7-2 grade

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Harisa

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Harissa (Armenian: հարիսա harisa) is an Armenian
dish from the Ararat plain. It is a thick porridge made
from korkot (dried or roasted cracked wheat) and fat-
rich meat, usually chicken or lamb. Herbs were
substituted for meat in harissa when Armenian religious
days required fasting and penance. The extremely long
cooking process is an essential part of the harissa
tradition. Like other ritual dishes, the time taken for
preparation is part of its cherished value
Harisa

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Harissa is known for helping the Armenians of Musa
Ler to survive during the resistance of 1915.Harissa is
also very common in Lebanese villages, across its
different ethnic communities, where it is usually
cooked on religious occasions in a big pot in a village
gathering. Harise is also a common dish in Iraqi cuisine.
Harissa is very famous in Kashmir in India and it is
prepared during winter. It is similar to kashkeg, a kind
of homogeneous porridge made of previously stewed
and boned chicken or lamb and coarsely ground
soaked wheat (typically shelled wheat).
Harisa