emointhekitchen In ancient times, harissa was considered a ritual and festive dish. It was prepared for festive days (weddings, folk holidays, etc.). After cooking all night in a clay pot in Toner(Թոնիր), it was eaten mostly on Sunday morning. It is considered the national dish of Armenia. According to Armenian tradition, the patron saint of Armenia, Saint Gregory the Illuminator, wanted to feed crowds of the poor, but it turned out that there was not enough meat. Then he ordered that wheat be added to the pots. When the wheat began to stick to the bottom of the pots during cooking, Saint Gregory exclaimed “harech”, which means to stir. The…