Harissa Paste Recipe
Recipe Information
Harissa Paste
Cultural Context
Originating from Tunisia, harissa paste is a staple in North African cuisine, often used to add heat and flavor to various dishes. Traditionally, it accompanies grilled meats, stews, and couscous, reflecting the region's rich culinary heritage. Today, harissa has gained global popularity, inspiring numerous adaptations and uses in various cuisines.
Set the dried peppers into a large bowl or pot and pour boiling water over them. Let them steep about 20 minutes to soften. Set them into the food processor. NOTE: I prefer to dry toast the dried peppers in a hot skillet a few minutes before rehydrating them to release their oils, though you can make harissa without this step.
Dry roast the caraway seeds, coriander seeds and cumin seeds in a pan until they are fragrant, about 2-3 minutes. Cool then grind them up with a mortar and pestle. Into the food processor they go.
Add all remaining ingredients and process to form a paste while drizzling in the olive oil. Strain for a smoother harissa.
Store in a jar with a little oil over the top. Use as needed.
Equipment Needed
Dietary
Allergens
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