How to make Fresh Harissa
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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
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.
Roast the red pepper until charred all over.
Place the charred pepper into a bowl and tightly cover with plastic wrap.
Toast the spices (cumin, coriander, caraway) in a dry skillet, tossing frequently until fragrant.
Empty the toasted spices into a mortar or spice grinder and coarsely grind them.
Once the pepper is cool enough to handle, remove the skin and core, and clean out the seeds.
Dice the roasted pepper.
Grind the dried red chili and garlic into a paste in the mortar.
Add the diced red pepper to the mortar and continue grinding the mixture until it has a rough paste-like texture.
Add lemon juice, lemon zest, sweetener, and parsley to the mixture and mix to combine.
Add salt to taste.
For added flavor and richness, add a few tablespoons of extra virgin olive oil if desired.
Store the Harissa in the refrigerator for several days.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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