Harissa

fiery harissa sauce

Harissa

This chili-based condiment has a definite kick and is widely used in Moroccan, Algerian and Tunisian cooking. It is served as a side dish in which to dip pieces of grilled and barbequed meats, stirred into soups and stews or served as a condiment with couscous. Harissa is sometimes added to a purée of fresh tomatoes and offered as a dip for kebabs or snacks. When added to natural yogurt, harissa is an excellent marinade for pork and chicken.


Basic Recipe for Harissa

Ingredients:

  • 12 dried red chilies
  • 1 teaspoon coriander seeds
  • 2 teaspoons cumin seeds
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 4 to 6 tablespoons of olive oil

Preparation:

Discard the stems and some of the seeds from the chilies, then soak the chilies in warm water for 30 minutes, until softened. Meanwhile, dry-fry the coriander and cumin seeds to bring out the flavour and grind them to a powder. Pound the garlic with the salt, then add the drained chilies and pound the mixture until it is smooth (you can also use a blender for this).

Add the spices and gradually mix in the oil, trickling it in and mixing until it is well blended and of a mayonnaise-like consistency. Use at once or store in an airtight jar. Flood the surface with a little more olive oil to make a seal.

Store in the refrigerator for up to 3 weeks.

Note: For a less pungent harissa, use only 5-6 chilies. Grill and skin 2 red peppers and remove the stems and seeds. Purée the red peppers and mix with the other ingredients.

Recipe for Harissa 2.0

Ingredients

  • 1 tbsp (15 mL) coriander seeds
  • 2 tsp (10 mL) caraway seeds
  • 2 tsp (10 mL) cumin seeds
  • 5 dried hot red peppers, seeded
  • 1/2 cup (125 mL) extra-virgin olive oil
  • 5 cloves garlic, peeled
  • 1/4 cup chopped fresh mint (60 mL) 
  • 2 jars (370 g each) roasted red peppers, drained
  • 2 tsp (10 mL) honey
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper

Preparation I

n small dry skillet, toast coriander, caraway and cumin seeds, and hot peppers over medium heat until fragrant, about 1 minute. With spice grinder, or in mortar with pestle, grind to fine powder; transfer to food processor.

In same skillet, heat half of the oil over low heat; fry garlic, turning occasionally, until deep golden, about 5 minutes. 



Scrape oil and garlic into food processor. Add roasted red peppers, mint, remaining oil, honey, salt and pepper; purée until smooth. Let stand for 1 hour before using. (Refrigerate for up to 1 week, or freeze for up to 2 months.)