Soup du Barry
45 min · 283 kcal · Mediterranean
Harees
The Armenian harissa: coarse cracked wheat and chicken simmered for hours, then beaten to a thick, glossy porridge and finished with melted butter and cumin. A feast-day dish traditionally cooked in one pot until wheat and meat can no longer be told apart.
Instructions
- Rinse 70 g of coarse cracked wheat in several changes of cold water until the water runs clear, then cover generously with cold water and leave to soak overnight, at least 8 hours. Drain well in a sieve.
- Put 180 g of bone-in chicken into a heavy, deep saucepan with 700 ml of cold water. Bring slowly to the boil over medium heat and skim off every trace of grey foam as it rises, then lower the heat so the surface barely trembles, cover, and poach for 40 minutes until the meat pulls easily from the bone.
- Lift the chicken out with a slotted spoon onto a plate and leave it until cool enough to handle. Pull off and discard the skin and bones and shred the meat into fine threads with your fingers. Keep the broth in the pan.
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649kcal
41gprotein
50gcarbs
31gfat
5gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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