Alissa (wheat and chicken porridge)

Alissa

Alissa , a wholesome wheat and meat porridge.This thick porridge is made with wheat from which bran is removed along with meat or chicken. The dish is garnished with thinly sliced shallots, raisins and cashews fried in ghee. It is one of the dishes served as a starter before ghee rice or biryani at north Kerala Muslim weddings.Alissa is quite similar to harisa, a recipe preserved over centuries by the people of middle east.A more elaborate version called Haleem is popular in north india.The base is same for all 3 recipes(wheat and meat),but slight variation in method and ingredients.

Ingredients

for the alissa:

1. 1½ cups skinless wheat
2. 1 large onion cut into slices
3. Salt to taste
4. 2 pounds of chicken or mutton cut into pieces
5. 1½ inch piece of cinnamon stick

For the garnish:

1. 2 tablespoons ghee, plus extra for serving
2. ½ shallot thinly sliced
3. 1 tablespoon raisins
4. 8 to 10 cashew nuts

Preparation

1. Soak wheat in water for an hour and drain
2. In a stock pot,combine wheat,chicken or mutton,sliced onion,cinnamon and salt along with 10 to 12 cups water and bring to a boil.Reduce heat to medium and cook until the wheat is very tender and broken down.
3. Remove from the stove and mash until it reaches porridge-like consistency.
4. Heat ghee in a small skillet and add cashews.As the cashews begin to change colour,add the raisins.toast until cashews are golden brown and raisins have plumped up.Remove the fried cashews and raisins from the skillet and set aside.
5. In the same ghee, fry shallot slices until golden.Combine with fried nuts and raisins.
6. To serve, garnish with fried onions,raisins and cashews.Drizzle more ghee over the top and serve hot.