ARMENIAN HARISSA RECIPE | SAVORY PEARLED BARLEY PORRIDGE

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and chicken thighs are more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats while margarine is often less expensive.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some flavor notes of bay leaves.

cinnamon

💰Cheaper: allspice

Allspice can provide a similar warmth to dishes.

Prepare chicken stock by placing 2 whole chickens in a 16 quart stock pot with water, 2 yellow onions, 3 carrots, 1 bunch parsley, 4 bay leaves, black & pink peppercorns, and salt.

Bring the stock to a boil, then simmer until the chickens are cooked through.

Remove the chickens, shred the meat, and set aside.

In the same stock pot, add 8 cups of pearled barley and 12 quarts of chicken stock (or additional water if necessary).

Season with salt and white pepper, and cook until the barley is tender.

Stir in the shredded chicken and cook until heated through.

Serve hot, garnished with cooked ground beef seasoned with salt, pepper, and allspice, melted butter, Aleppo pepper, cumin, and sumac.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens