Mangu

harissa

Next Dish: Pastel

Harissa is a spicy and aromatic paste originating from North Africa, particularly Tunisia. It's primarily made from roasted red peppers, serrano peppers, and other hot chili peppers, combined with herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. Its flavor profile can be described as smoky, slightly sweet, and spicy. Harissa is commonly used in North African and Middle Eastern cuisines as a condiment or ingredient in recipes.

caraway seeds

salt

garlic

olive oil

coriander

cumin

red chili pepper

Recipe

Ingredients:

  • 8-10 dried red chili peppers

  • 3 cloves garlic, minced

  • Salt to taste

  • 2 tablespoons olive oil

  • 1 teaspoon ground coriander

  • 1 teaspoon ground caraway seeds

  • 1/2 teaspoon cumin


Instructions:

  1. Soak the dried chili peppers in hot water for about 30 minutes. After they're softened, drain them and remove the stems and seeds.

  2. In a food processor, combine the soaked and drained chili peppers, minced garlic, salt, olive oil, ground coriander, ground caraway seeds, and cumin.

  3. Process until you achieve a smooth paste, adding a bit more olive oil if necessary.

  4. Store the harissa paste in an airtight container in the refrigerator. It should last for up to a month.