This is a dish from my childhood. My grandma used to make harisa on weekends and all of us would get together to eat it. She would start preparations from late night, then put harisa on fire and it would be ready by early morning. The ingredients are only two: dzavar (пшеница, emmer or hulled wheat) and chicken meat. Better take a whole chicken. Dzavar is недробленная пшеница in Russian, korkot in Georgian and in Turkish.
You will just have to wash the chicken, add 2 cups of dzavar, add water to cover all this and then cook it on a slow fire. Usually it takes 2-3 hours. When served, add butter on top. And, of course, do not forget about salt.
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