Armenian Harissa

Rinse the peeled wheat in cold water. Put the chicken into a large pot, cover with water, add salt and bring to a boil; reduce the heat and simmer, partially covered, for 45–60 minutes, until the meat is tender.

Remove the chicken from the pot and let it cool. Separate the meat from the skin and bones and shred it into fibers. Strain the broth; if needed, top up with hot water so the total volume of liquid is about 1.8 L.

Put the rinsed wheat and shredded chicken into a clean heavy-bottomed pot, pour in the strained broth and bring to a boil. Skim off the foam, cover with a lid and cook over the lowest heat for about 4 hours, without stirring.

Once the wheat is fully cooked through and most of the liquid has been absorbed, remove the pot from the heat. Vigorously beat with a wooden spoon or pestle, mashing the grain and meat together into a thick, smooth porridge; add salt if needed.

Ladle the harissa into bowls and drizzle with melted butter. Serve hot.