SACRED PORRIDGE
Hırisi
MEMORY
Hırisi is a communal dish. When the lid of the pot is opened, everyone waiting with their bowl in hand is equal. This delicacy represents Antakya's memory of generosity.
RITUAL
It is especially cooked in huge cauldrons set up in churchyards on August 15th, the Feast of the Assumption of the Virgin Mary (or St. Peter's Day). The secret of Hırisi lies not in its cooking, but in its pounding. The root "Herise" comes from the Arabic word for "to crush." Meat fibers and wheat grains are pounded into a paste-like consistency through a rhythmic pounding process that lasts for hours.
TECHNIQUE
Authentic Hırisi doesn't have spices added while it's cooking. It's just meat, wheat, and water. Cumin and melted butter (or rendered fat) are only drizzled on top when serving.