Harissa

Harissa

Harissa is imported from North Africa in cans and tubes. Dea brand is my favorite but you can also make it yourself.

Harissa
Author: 
Recipe type: Condiment
Cuisine: Moroccan
Prep time: 
Total time: 
Serves: ½ cup
 
Harissa is imported from North Africa in cans and tubes. Dea brand is my favorite but you can also make it yourself.
Ingredients
  • 1 ounce dried hot red chili peppers
  • 1 teaspoon caraway seed
  • ½ teaspoon cumin seed
  • ½ teaspoon coriander seed
  • 2 garlic cloves, peeled
  • ¼ teaspoon salt
  • 1 tablespoon water
  • 4 tablespoons olive oil
Instructions
  1. Wear rubber gloves.
  2. Place the dried peppers in a bowl and pour on hot water to cover. Let soak at least 1 hour. Meanwhile, grind the spices together in a spice mill.
  3. Drain the peppers, pat dry with paper towels, and chop. Then grind or mash together with the garlic, spices, and salt in a spice mill or mortar and pestle until you have a thick paste. Add the water and 3 tablespoons of the olive oil, mix well, and transfer to a jar. Spoon the remaining olive oil over the top, cover tightly, and refrigerate. It keeps for months.

 

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