This is a traditional dish of Armenian cuisine, which basically is prepared in the cold season. This food does not endure fuss; it needs to be cooked and ate slowly. As a rule, friends and relatives gather at a large table for tasting Harisa and meanwhile enjoying each other's company.

Take 1 chicken, rinse it, put on the bottom of the pan. Rinse the wheat and pour them into the pan. Add water (4 cups of 200 ml.). Put on fire, bring to a boil, salt it, and reduce the heat to minimum and cook for 2.5-3 hours. After 2.5 hours, take out the chicken, separate from the bones, and return to the pan. Whisk the porridge with a wooden spoon. When the porridge is whisked well and becomes viscous, turn off the fire, close the lid and leave for 10 minutes. Serve with a slice of butter.

Chicken 600g;

wheat 200 g,

salt to taste,

butter to taste.