Harissa Armenian wheat

Method

1. 1 Soak the broken wheat for 8 hours, then drain.
2. 2 Simmer a whole chicken with onions for 60 minutes, then remove all the meat and discard the bones and skin.
3. 3 Cook the wheat in chicken broth for 2 hours and 30 minutes, stirring every 15 minutes.
4. 4 This isn't Tunisian harissa, but Armenian festive wheat porridge.
5. 5 Add the shredded chicken and use a wooden spoon to vigorously stir the porridge for 15 minutes until the meat dissolves into fine strands.
6. 6 Beat the meat until it's completely shredded – that's the defining characteristic of this dish; drizzle with melted butter and sprinkle with chili powder when serving.

With an appliance

• Pressure cooker 2 hr 20 min

  Replace step 3: cook under high pressure for 45 minutes, then release the pressure naturally; you still need to stir the porridge for 15 minutes with the lid open.