Armenian Harisa (Keshkeg)

Ingredients

• 2 cups hulled whole wheat berries, soaked overnight
• 1 whole chicken (about 3.5 lb)
• 10 cups water
• 2 tsp salt
• 4 tbsp butter, melted
• Ground cumin, to serve

Before you cook

• Soak the hulled wheat berries in plenty of water overnight, then drain them.

Steps

1. Place the whole chicken in a large heavy pot and cover it with the water.
2. Bring to a boil and skim off any foam that rises to the top.
3. Reduce the heat and simmer for 1 hour until the meat is falling off the bone.
4. Lift the chicken out and let it cool slightly, then strain the broth back into the pot.
5. Pull the meat from the bones, discarding the skin and bones, and set the meat aside.
6. Add the drained wheat to the strained broth and bring it back to a simmer.
7. Cook uncovered over low heat for 2.5 hours, stirring occasionally, until the wheat is very soft and starting to break down.
8. Return the shredded chicken to the pot.
9. Continue cooking over low heat while beating the mixture vigorously with a whisk for 35 minutes, until the meat and wheat merge into one smooth, thick porridge with no separate pieces visible.
10. Season with the salt.
11. Ladle into bowls and top each with a pool of melted butter and a dusting of cumin.