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Harissa

Makes about 2 cups30 dried chillies, such as guajillo, new mexico, or california, or a mixture6 cloves garlic, peeled and chopped1½ teaspoons ground coriander1 teaspoon ground cumin1½ teaspoons sea saltOlive oil {pinterest_rich_pins_images} Harissa {/pinterest_rich_pins_images}

Harissa

  • 1/8
    I love harissa as a base for avocado toast.
  • 2/8
    Chillies I used: New Mexico, California, Guajillo
  • 3/8
    Cut the stems off.
  • 4/8
    Place chillies in a bowl and pout hot water over them.
  • 5/8
    Place a plate with a heavy can on top to fully submerge the chillies.
  • 6/8
    Place the chillies, garlic, coriander, cumin, salt and 1/4 cup of olive oil in a food processor and pulse.
  • 7/8
    Smooth paste will form.
  • 8/8
    Another way to serve harissa is mixed into savory oatmeal.

Text, photos and food cooked by Michal Martinek

Jun 12, 2019

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Harissa

Harissa is a brick red, fiery-hot Tunisian condiment made from chilies, garlic and spices. It can be used in numerous ways—I personally like it on pretty much anything: oatmeal, scrambled eggs, soups and stews or, more traditionally, with couscous.

You can control the heat of your harissa by the quantity of chili seeds used: Add them all in if you like it super spicy, or deseed the chilies completely (cut horizontally and scrape with a knife) for a milder taste. Avoid touching your eyes and face when working with chilies, or wear kitchen gloves.

Harissa will keep for several months stored in a cool place or in the refrigerator. Smooth out the surface and add some olive oil after each use to keep it preserved.

O

  1. Makes about 2 cups
  2. 30 dried chillies, such as guajillo, new mexico, or california, or a mixture
  3. 6 cloves garlic, peeled and chopped
  4. 1½ teaspoons ground coriander
  5. 1 teaspoon ground cumin
  6. 1½ teaspoons sea salt
  7. Olive oil

1

Put plastic disposable gloves on or remember not to touch your face or eyes to avoid burning. Cut the stems off the chillies and discard them. Place chilies in a big bowl, and pour boiling water over them. Make sure they are fully submerged—you can place a plate with a heavy can on top—and soak until soft, about 40 minutes. Drain the chilies.

2

Place the chilies, garlic, coriander, cumin, salt, and a ¼ cup of olive oil into a food processor and pulse. Scrape the sides of the food processor, and add more olive oil in a slow stream until a smooth paste forms.

3

Place the harissa in a glass jar or container, smooth out the surface, pour a thin layer of olive oil on top, and refrigerate.

4

After every use, make sure the surface is smooth and there's a thin layer of olive oil. The harissa will keep for minimum six months.

Tip

The recipe easily doubles.

Comments


2 reader comments on Harissa.

kosmetyki fryzjerskie Elbląg said:

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December 5 at 4:59 am

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November 24 at 2:10 am

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