Harissa

Name: Harissa
Yield: makes 3/4-1cup
Ingredients: 2 ounces dried hot red chili peppers (stems and seeds removed); 4 cloves garlic, peeled; 1 teaspoon ground caraway; 1 teaspoon ground coriander; 1/2 teaspoon salt; Extra-virgin olive oil

December 9, 2011

This famous and formidable chili paste goes into many North African, especially Tunisian, dishes. It keeps very well for many weeks in the refrigerator if covered with oil. You can now find it store-bought more easily, including some homemade-type artisanal varieties.

Recipe information

Yield
makes 3/4-1cup

Ingredients

2 ounces dried hot red chili peppers (stems and seeds removed)

4 cloves garlic, peeled

1 teaspoon ground caraway

1 teaspoon ground coriander

1/2 teaspoon salt

Extra-virgin olive oil

Preparation

Step 1
Soak the chili peppers in water for 30 minutes, until soft. Drain and pound with the garlic, spices, and a little salt with a pestle and mortar, or blend in a food processor, adding just enough oil, by the tablespoon, to make a soft paste.
Step 2
Press into a jar and cover with oil.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsCondiment North African African Chile Vegetable Garlic Root Vegetable Vegan Vegetarian Nut Free Dairy Free Gluten Free Easy Make Ahead No-Cook Food Processor Cookbooks

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