January 07, 2009
If you like hot and spicy foods, then you’d love harissa; an oh-my-hell-it's-hot! North African chili paste, most commonly found in Tunisian, Algerian, and Moroccan cuisine. It’s ...
Edited by: Sheri
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Wikipedia
Harissa is a North African hot red sauce or paste whose main ingredients are chili peppers (often smoked or dried) and garlic. Though most closely associated with Morocco, Tunisia and Algeria, it is a standard ingredient of North African cuisine. Harissa often contains coriander, caraway, or cumin, and usually olive oil. It may also contain tomatoes. It is used both as a condiment and as an ingredient in recipes. In Tunisia, harissa is served at virtually every meal as part of an appetizer. It is also used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a popular chickpea soup usually eaten for breakfast. Lemon juice is sometimes added. In Saharan regions, harissa can have a smoky flavor. The paste (which may vary from one region to another) is also sold in tubes, jars, and cans. In the West it is eaten with pasta, in sandwiches and on pizza. In some European countries like Germany it is popular as a breakfast spread for tartines or rolls, and one finds varieties of harissa or harissa-themed spreads in almost every supermarket. Harissa paste can be also used as a rub for meat] or aubergine.www.Aubergines.org
[edit] Ingredients
10 |
|
1 |
roasted red bell pepper, diced |
4 |
|
½ |
teaspoon salt |
1 |
teaspoon ground coriander |
1 |
teaspoon ground caraway seeds |
½ |
teaspoon cumin |
|
teaspoon ½ cinnamon |
2 |
tablespoons olive oil |
[edit] Preparation
Step 1 |
Over a gas flame or on the barbecue, roast a red bell pepper until black. Put it in a paper bag and close up the top. Let it sit for about 30 minutes, or until you can easily slide the skin off. Remove the top and seeds, then dice. |
Step 2 |
Heat a heavy skillet until very hot. Add the dried chilies and toast them 1-2 minutes. Remove from heat and add just enough water to cover the chilies. Cover and let sit 30-45 minutes (or until soft). Take out of the water, and remove the stems and seeds. It is recommended to wear gloves when handling extra hot chilies. |
Step 3 |
In the skillet, toast the coriander, caraway and cumin until fragrant. Then, combine spices with all the remaining ingredients in a food processor, and blend to a smooth paste. Add water if necessary. |
Step 4 |
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. |
Step 5 |
Note: For a less fire-hot harissa consider using a milder chili, such as ancho. |
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[edit] About Harissa
Harissa is a North African chili paste, most commonly found in Tunisian, Algerian, and Moroccan cuisine. It’s often used as a condiment, but is also added to meat dishes, stews, couscous or sauces.
Note: For a less fire-hot harissa consider using a milder chili, such as ancho.
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