Harissa Recipe | SAVEUR

Harissa

Harissa

In North Africa, cooks have long relied on this garlicky chile paste to lend depth to cooked meats and vegetables.

André Baranowski

In North Africa, cooks have long relied on this garlicky chile paste to lend depth to cooked meats and vegetables. It's incredibly dependable in its ability to liven up foods—we use it in all sorts of ways, from serving alongside crudités to rubbing grilled meats to topping falafel. This recipe is based on one in A Mediterranean Feast by Clifford Wright (William Morrow, 1999).

Harissa
This recipe for harissa, a spicy North African condiment, is a great substitute for your typical hot sauce.
makes 1 Cup

Ingredients

8 dried guajillo chiles, stemmed and seeded (about 2 oz.)
8 dried new mexico chiles, stemmed and seeded (about 1 1⁄2 oz.)
12 tsp. caraway seeds
14 tsp. coriander seeds
14 tsp. cumin seeds
1 tsp. dried mint leaves
3 tbsp. extra-virgin olive oil, plus more as needed
1 12 tsp. kosher salt
5 cloves garlic
Juice of 1 lemon

Instructions

Put chiles into a medium bowl, cover with boiling water, and let sit until softened, about 20 minutes. Heat caraway, coriander, and cumin in an 8" skillet over medium heat. Toast spices, swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder with the mint and grind to a fine powder. Set aside.
Drain chiles and transfer to the bowl of a food processor with the ground spices, olive oil, salt, garlic, and lemon juice. Purée, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth, about 2 minutes. Transfer to a sterilized 1-pint glass jar and fill with oil until ingredients are submerged by 12". Refrigerate, topping off with more oil after each use. Harissa paste will keep for up to 3 weeks.

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