Thursday, July 12, 2007

Harissa Paste

Harissa Paste

Recipe #83584

Harissa is a common ingredient in North African recipes. Didn't see a recipe for it here so I'm sharing one I found somewhere.

by Micmac

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Cup click to change U.S./Metric measurement system or number of servings

time to make 15 min 15 min prep

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2 ounces mildly hot dried chilies (eg Guajillo)

2 ounces mild dried chilies (eg Anaheim)

5 cloves garlic, peeled

2 tablespoons water

2 tablespoons extra virgin olive oil

1/2 teaspoon freshly ground caraway seeds

1/4 teaspoon freshly ground coriander seeds

1 1/2 teaspoons salt

extra virgin olive oil, for topping off

Not the one? See other Harissa Paste Recipes

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   1. Soak the dried chillis in tepid water to cover until softened, about 45 minutes to 1 hour.

   2. Drain and remove the stems and seeds.

   3. Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides.

   4. Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt.

   5. Store in a jar and top off, covering the surface of the paste with a layer of olive oil.

   6. Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil.

   7. Variation: To make a hot harisa, use 4 ounces dried guajillo chillis and 1/ 2 ounce dried de Arbol chillis.

   8. Note: To make salsa al-harisa, that is, harisa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves.

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