1913 - The Oriental Cook Book

Armenian Herissa

DDV CULINARY

Note.--"Herissa" is to the Armenians what Turkish Pilaf is to the Turks--their national dish.

Meat ............................. 1 pound, of lamb or chicken.
Wheat (special)--
        3 cupfuls (not cracked but pounded).
Broth ........................................ 8 to 10 cupfuls.
Butter ............................ 2 tablespoonfuls (or more).
Cinnamon ........................................... 3 pinches.
Salt and pepper, to taste.

Take either fillet of lamb or chicken, or turkey meat (without bones),
boil for an hour or longer, and shred into very fine thready pieces, with your fingers.
Then take the special wheat, prepared for this purpose, in quantity designated above,
and which must be soaked in water for eight to ten hours previous to the boiling,
and after seasoning the meat and the wheat with salt,
boil in one-half of the broth in a big vessel, gradually adding the rest of the broth.
During the process of boiling, it is necessary to stir and pound the mixture continually,
with the aid of a heavy wooden spoon,
until such time when the meat threads almost become melted.

When serving in plates, pour over each share hot butter
and shake pepper and powdered cinnamon to taste.