👨‍🍳 作り方

1. 1

   Place the skinless wheat in a bowl and cover it with water. Allow it to soak overnight. Drain and rinse before using.

2. 2

   Dice the chicken into 1-inch chunks. In a large pot, combine the chicken, water (enough to cover), and bay leaves. Bring to a boil, then reduce heat to medium and simmer for about 1 hour, or until the chicken is tender. Skim off any froth that forms on the surface. Remove the chicken from the liquid, reserving the broth. Discard bay leaves. Shred the chicken meat.

3. 3

   In the same pot, combine the shredded chicken, soaked wheat, reserved chicken broth, minced onion, salt, black pepper, cumin, paprika, and red pepper spice. Stir well to combine.

4. 4

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the wheat is very soft and the mixture has thickened into a porridge-like consistency. Add more broth or boiling water if it becomes too dry.

5. 5

   While the harissa is simmering, melt the butter in a small saucepan. Stir in paprika and red pepper spice. Set aside.

6. 6

   Serve the harissa hot in bowls. Drizzle the spiced butter over the top.