Harissa
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
12 mins
-
Additional Time
1 hr 30 mins
-
Total Time
1 hr 47 mins
-
Servings
1 container cup
-
Course
Condiments
Harissa
Description
The harissa recipe involves soaking dried red chilies to soften them, then roasting garlic in olive oil until tender. Toasted cumin, coriander, and caraway seeds are ground together to add aromatic warmth. All ingredients are blended with reserved chili soaking water and olive oil until a smooth, thick paste forms. This technique creates a balanced, flavorful chili paste with smoky and spicy notes enhanced by the toasted spices and sweet garlic.
The paste's texture is richly dense and slightly oily, allowing it to be easily spread or mixed into sauces, marinades, or stews. Its deep red color signals the concentrated chili flavor.
Harissa is versatile as a condiment with grilled meats, vegetables, or couscous, and can be stored in the fridge for weeks if the surface is kept covered with oil. Its strong character makes it a flavorful addition to many North African and Mediterranean dishes.
Ingredients
- 50 grams dried red chilies whole
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 teaspoons caraway seeds
- cinnamon
- 4 clove garlic
- olive oil
- 1/2 teaspoon sea salt flakes
Instructions
- Soak chillies in water for 1-2 hrs.
- Preheat oven to 200 ℃ (400 ℉).
- Drain the chillies and reserve the water.
- Toss the garlic in some oil and place in the oven for 12 minutes or until soft.
- In a dry pan over high heat lightly toast all the seeds until aromatic and remove them from the pan to a food processor.
- Process all ingredients until thick.
- Add 2 tbsp of reserved water.
- Add 1/3 cup of olive oil (80 ml) and process until smooth.
- Personally I make about triple this amount as once Iíve made it I tend to put it on everything.
- It keeps for weeks in a jar, just cover the surface with a little oil and pop it in the fridge.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
