Harissa by Ottolenghi
Recipe Information
Harissa
Cultural Context
Originating from Tunisia, Harissa is a vibrant chili paste that plays a vital role in North African cuisine. Traditionally made with a blend of spices and chilies, it adds depth and heat to various dishes, from stews to grilled meats. Today, Harissa has found its way into kitchens worldwide, embraced for its versatility and bold flavor, often used to spice up everything from dips to marinades.
dried red chilies
🥗Healthier: fresh red peppers
💰Cheaper: cayenne pepper
Fresh peppers provide a milder flavor, while cayenne is more readily available.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a high smoke point and is healthier, while vegetable oil is more cost-effective.
Toast the mixed dried chilies with stems and seeds on over medium heat until fragrant.
Remove stems and seeds from the dried chilies before toasting to make it easier.
Toast the garlic cloves along with the chilies until fragrant.
Toast 1 teaspoon coriander seeds and 1/2 teaspoon cumin seeds in a dry skillet for about 2-3 minutes until fragrant.
Transfer the toasted coriander and cumin seeds to a mortar and pestle and grind them slightly with some salt.
Rehydrate the toasted chilies by adding hot water and letting them soak for about 5 minutes.
Roughly chop the rehydrated chilies and add them to a food processor.
Add 3 tablespoons of apple cider vinegar, juice of 1 lemon, 2 tablespoons of tomato paste, and a generous amount of salt to the food processor.
Add about 1/2 cup of olive oil to the food processor and pulse until combined, adding more olive oil as needed to achieve desired consistency.
Transfer the harissa to jars for gifting.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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