Muffins recipes

National dish of Armenia

flag of Armenia

  • Independence: 25. 12. 1991
  • Capital: Yerevan
  • Official language: Armenian
  • Population: 3 262 200
  • Area: 29 743 km2
  • International code: AM
  • Currency: Dram (AMD)
map of Armenia



  • 1 whole chicken
  • 8 cups water
  • 2 cups whole wheat kernels, rinsed and drained
  • 2 tsp. salt, or to taste
  • cumin
  • paprika
  • butter
Harissa is national food (dish) of Armenia


Rinse chicken and place in large pot with 8 cups water and salt. Bring to a boil, then reduce heat to medium. Cook for about 45 minutes to 1 hour, with the pot partially covered until chicken is cooked. Remove chicken from liquid; place on platter and allow to cool enough to handle. Discard skin, bones and fat. Shred chicken; cut into smaller pieces, if necessary. Strain broth. Measure broth, and add enough water to make a total of 8 cups. Place broth in large pot. Add wheat, shredded chicken, and salt if necessary. Bring to a boil; reduce heat to low. Remove any foam which rises to the surface. Simmer on a very low heat, without stirring, covered, for about 4 hours. Beat vigorously with a sturdy, long-handled, wooden spoon, mashing the wheat and chicken until they resemble thick oatmeal. Adjust salt, if needed. To serve: place in bowls. Add a pat of butter, if desired. Sprinkle with a dash of cumin or paprika to taste.


Harees or harissa is a Middle Eastern dish of boiled, cracked, or coarsely-ground wheat and meat or chicken. Its consistency varies between a porridge and a dumpling. Variants and traditions:

Arab cuisine, Harees is a popular dish in Arabic cuisine, from the Levant to the Persian Gulf. It is often served during Ramadan, festivals such as Eid ul-Fitr, and at weddings. Formerly found only in homes, it is now served in restaurants as well.

Pakistani Cuisine, Harees is also consumed in Pakistani as well as in Indian Muslim cuisine. Harees is a popular dish among the Mappila, the Muslim population of the Malabar region of South India. It may have been introduced by Arab traders in the 7th century. It is also known as 'Alsa'. In Hyderabad, harees has evolved into a dish called Hyderabadi haleem, which is highly spiced. In Hyderabad, harees is served as a starter before the biryani at Muslim weddings.

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