Armenian Wheat Porridge Recipe

Arisa is porridge for all porridge, so they think in Armenia. Arisa is the national dish of Armenian cuisine. The one for which all friends and relatives gather at one table.

Armenian arisa porridge It does not tolerate fuss, it must be cooked and eaten slowly. But it's worth it. In Armenia, this porridge is prepared from dzavar - cereals obtained from first briefly boiled, and then dried and purified from the shell of wheat grains. We'll replace it with regular wheat cereal.



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How to prepare delicious porridge Ingredients

• 600g chicken
• 200g wheatgrass
• 1 bulb
• 50g butter
• 1 tbsp cinnamon
• salt

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Preparation

1. Wash the chicken, peel it off, cut it in big pieces and put it on the bottom of the pot. The croup is also washed and put to sleep in the pan. Fill it with water. Approximately 400 ml.
   
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2. Put on the fire, bring to a boil, salty, reduce the fire to a minimum and cook for 2.5-3 hours. So that the bird boiled and then literally melted in porridge.
   
   
   
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3. Get the bird in 3 hours. Meat off the bones. And put it back in the pot. Keep stirring. When porridge Turn it off, let it stand with the lid closed for another 10 minutes. At the end, add the butter and you can serve.
   
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Some housewives soak cereal for the night or hours for 6 days, every 2 hours changing the water, following the ancient technology of making arisa. The chicken is cooked separately. Separate meat from bones. And then in the broth throw swollen cereal and cooked chicken. Further, as in the first version of the preparation, stir until ready. This method is more time-consuming, much closer to the original.



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Those who are ready to follow the traditions completely can also not just lubricate porridge with oil. Save it with onions and sprinkle it with cinnamon. Then add the roast to the dish. And that and that option turns out to be very tasty and hearty.