Armenian Wheat and Meat Porridge (Harisa)

Name: Armenian Wheat and Meat Porridge (Harisa)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Armenia
Ingredients: 1 1/2 cups (300 g) hulled wheat berries (korkot), soaked overnight in cold water and drained; 2 1/2 lb (1.1 kg) bone-in, skin-on chicken thighs; 6 cups (1.4 L) cold water, plus more as needed; 2 tsp (10 g) fine sea salt, plus more to taste; 6 tbsp (85 g) unsalted butter, melted, for serving

Հարիսա harisaSay it: hah-ree-SAH

By the Passport Plate editors. Published November 4, 2026.

Jump to recipe Pin it

Harisa is a national Armenian dish that shows up at Easter, weddings, and community meals, where a large pot is often left to cook overnight and stirred with a wooden paddle. What lands in the bowl is a soft, glossy porridge: the wheat berries melt into the chicken, the mixture turns stretchy after beating, and melted butter pools in a well at the center. It is a practical choice for a crowd—most of the work is waiting and occasional stirring.

Armenian Wheat and Meat Porridge (Harisa)

Հարիսա, harisa

Pronounced hah-ree-SAH

Serves: 6
Prep: 30 min
Cook: 3 hr
Total: 3 hr 30 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

6 servings

1 1/2 cups (300 g)300 g (1 1/2 cups) hulled wheat berries (korkot), soaked overnight in cold water and drained
2 1/2 lb (1.1 kg)1.1 kg (2 1/2 lb) bone-in, skin-on chicken thighs
6 cups (1.4 L)1.4 L (6 cups) cold water, plus more as needed
2 tsp (10 g)10 g (2 tsp) fine sea salt, plus more to taste
6 tbsp (85 g)85 g (6 tbsp) unsalted butter, melted, for serving

Method

Put the drained wheat, chicken thighs, salt, and 6 cups (1.4 L) water into a large, sturdy pot. Heat over medium-high until boiling, removing any foam that collects on top.
Turn the heat to low, set the lid ajar, and cook at a gentle simmer for roughly 2 1/2 hours. Stir every 20–30 minutes so the wheat doesn't stick; if it gets too thick before the grains are tender, add hot water.
At the 2 1/2-hour mark, the chicken should shred easily and the wheat should be very soft and creamy. Take out the thighs, remove skin and bones, pull the meat apart with two forks, and put it back in the pot.
Keep the pot over low heat and beat hard using a wooden spoon, whisk, or hand mixer on low. Work for 10–15 minutes, scraping bottom and sides, until no distinct grains remain and the porridge looks smooth, shiny, and elastic.
Check salt and adjust. If too thin, simmer longer while stirring; if too thick, stir in a little hot water.
Ladle hot harisa into shallow bowls. Press a small hollow in each serving, pour in about 1 tablespoon (14 g) melted butter so it collects there, and serve right away.

Regional variant: Lamb Harisa (harisa with lamb shoulder)

Swap in 2 lb (900 g) boneless lamb shoulder, cut into big pieces, for the chicken. Cook the same way, letting it simmer until the lamb pulls apart with two forks; allow up to 30 minutes more. The harisa tastes richer and more intensely meaty; offer extra melted butter and, optionally, a light dusting of ground cinnamon.

Cook's notes

An overnight soak is worth planning for: it cuts down the cooking time and helps the wheat soften into the signature smooth, springy texture.
Choose a heavy pot or Dutch oven and keep stirring, particularly during the final hour, when the mixture becomes dense and prone to sticking.
No hulled wheat? Farro or whole wheat berries can stand in. The result will be a bit different in texture, but still a robust, traditional-style dish.

Serve with

Pair it with pickled vegetables, fresh herbs, or lavash; across Armenia, tan—a yogurt drink—is a common accompaniment.

Make ahead and storage

As it cools, harisa becomes thicker. Keep it refrigerated for up to 3 days, then warm it gently with a splash of water and beat once more until smooth.

Armenian Wheat and Meat Porridge (Harisa)