Maghrebi Chili Paste you should have in your Pantry, 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.
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.
Remove the stems and most of the seeds of the peppers and the chilies.
Thoroughly wash and soak the chilies and red peppers in hot water overnight or at least 30 mins.
Drain and let them sit in a strainer for at least half an hour to get rid of the water.
Alternatively, steam or roast fresh peppers until soft and strain the excess water in a colander.
Peel the garlic, optionally chop them roughly and set aside.
Using a meat grinder, food processor or mortar & pestle, grind the peppers and chilies into a paste.
Add the chopped garlic together with 1 tsp olive oil.
Grind until well combined and smooth but slightly chunky texture.
Heat up a small pan and add 1 tsp coriander, 1 tsp cumin and 1 tsp caraway seeds.
Stir and dry roast the seeds for 5 mins until fragrant and the oils are released.
Grind coriander seeds, caraway seeds and cumin seeds into a fine powder.
Add ground caraway, ground coriander, ground cumin, 1 tsp salt; pound and mix to combine.
Optionally, add 1 tbsp fresh lemon juice for a bit of acidity.
Transfer into a jar and add the remaining 1 tbsp olive oil on top to keep it fresh.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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