This recipe was provided by Sirvart Bakmazian
Dietary Notes
Dairy free, nut free, peanut free
What you’ll need:
2 ½ cups (600 mL) skinless wheat
2 ½ lbs (750 g) veal (substitute half with chicken for a lighter Harissa)
2 cups (480 mL) chicken broth
1 onion, minced
2 bay leaves
1 tablespoon (15 mL) salt
2 teaspoon (10 mL) black pepper
2 teaspoon (10 mL) cumin
1 teaspoon (5 mL) paprika
1 teaspoon (5 mL) red pepper spice
3 tablespoons (45 mL) butter, melted
Steps:
Place the skinless wheat in a bowl and add water until it covers the wheat. Let it soak overnight.
Dice the meat into 1 inch (2 cm) chunks and place it in a pot of water with the bay leaves. Heat the water on medium, for about an hour. A froth will form on the water when the meat is nearly ready.
Remove the meat from the heat, remove the froth that has formed, and drain it. Once cool, pull the meat to rip it into strips.
Mix in cumin, black pepper, the onions, and salt.
Combine the now softened wheat and the meat and chicken broth. Bring to a boil, and simmer for 30-60 minutes, until the liquid has integrated, and the mixture is thickened.
In a small saucepan, melt butter and add paprika and red pepper spice.
Plate your harissa portion, and drizzle on some butter to serve.
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