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Harissa (dish)
Harissa ((アルメニア語:հարիսա ''harisa'')) is an Armenian dish from the Ararat plain. It is a thick porridge made from ''korkot'' (dried or roasted cracked wheat) and fat-rich meat, usually chicken or lamb. Herbs were substituted for meat in ''harissa'' when Armenian religious days required fasting and penance. The extremely long cooking process is an essential part of the ''harissa'' tradition. Like other ritual dishes, the time taken for preparation is part of its cherished value Like other ritual dishes.
==Etymology==
The dish has been passed on since ancient times. Stories differ as to the origins of the dish. According to Armenian lore, the patron saint of Armenia, Gregory the Illuminator, was offering a meal of love and charity to the poor. There weren't enough sheep to feed the crowds so wheat was added to the cooking pots. They noticed that the wheat was sticking to the bottom of the cauldrons. Saint Gregory advised, "''Harekh!'' Stir it!" Thus, the name of the dish, ''harissa'', came from the saint's own words. ''Harissa'' has been offered as a charity meal ever since.〔 The dish is traditionally served on Easter day. It is still prepared by many Armenians around the world and is also considered the national dish of Armenia.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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