This is one of the most traditional Armenian dishes. It is usually made during colder period of the year. This is kind of a soup, though it is not as watery as soups usually are. Usually grandmas are the best at making this, but of course you should try to make it. Here is how ….
1 whole chicken (about 1.5 kg or 3lbs)
8 cups water
2 coups whole wheat kernels, rinsed in cold water and drained
First rinse chicken then place in a large pot with 8 cups water and some salt to your taste. Bring to a boil, then reduce heat to medium. Cook, with lid tilted, for about 45 minutes to 1 hour, or until chicken is cooked.Then remove the chicken and place it on a plate until it is cool enough to remove the skin and the bones from it. Then cut it into small pieces or use blender to blend it, but to small.
Don’t through away the broth, we are going to use it. Add some water to it, so that it is now 8 cups of broth, because some of the originally added water have evaporated. Now place the 8 cups of broth into a larger pot, add the wheat, shred chicken and salt if necessary. Bring it to boil and then reduce the heat to low, and remove the foam if any rises to the surface.
Leave the pot on the stove for about 4 hours—WITHOUT STIRRING— until all the water is absorbed. After the water is absorbed start stirring it with a wooden spoon until it resembles thick oatmeal and adjust the salt if necessary.
To serve, place it in a bowl and add some butter in it, it makes the Harissah much better.