Many versions of harissa are found across North Africa, however the version presented here is for a rich and aromatic form of Harissa, but if you omit the saffron and Damascus rose petals, you get the 'common' Harissa.
The word harīsa (هريسة in Arabic) derives from Maghrebi (Tunisian) Arabic so the Tunisian version might be the closest to the original. This uses roasted red bell peppers to give the distinctive colour as well as hot chillies (ripe serrano and red Scotch bonnet), garlic paste, coriander seed, saffron, rose, or caraway and a base of olive oil so that the oil soluble aromatics are retained.
1 red bell pepper
100g (3 oz) mixed dried chillies (a combination of serrano, scotch bonnet and African birds' eye is good)
4 garlic cloves, crushed
6 red damask (Damascus) rose petals (optional)
1/4 tsp sea salt
1 tsp coriander seeds
1 tsp caraway seeds
pinch of saffron (optional)
1 tsp fine sea salt
olive oil
In the meantime, place your red bell pepper whole in a hot oven and roast for about 15 to 20 minutes, or until hot and soft and the skin has begun to blister.
Remove the bell pepper from the oven and allow to cool until it can be handled. Remove as much skin as possible then halve and de-seed before chopping. When the chillies have steeped drain through muslin (cheesecloth) and wring to extract as much liquid as possible.
Combine the garlic, rose petals (if using) and 1/4 tsp sea salt in a mortar then grind to a paste.
Combine the bell pepper, chillies, garlic paste and spices and remaining salt in a food processor. Pulse to chop then, with the motor running add enough olive oil to form a thick paste.
Scrape the harissa into a clean jar, pour over a thin layer of oil to exclude any air then stor in the refrigerator (it will keep for up to 3 weeks).
To convert the harissa paste into a table sauce take 4 tbsp harissa paste and blend with 4 tsp water, 2 tsp olive oil, 2 tsp lemon juice in a small bowl. Serve as an accompaniment.
To improve the flavour of the paste lightly toast the spices before using.
The word harīsa (هريسة in Arabic) derives from Maghrebi (Tunisian) Arabic so the Tunisian version might be the closest to the original. This uses roasted red bell peppers to give the distinctive colour as well as hot chillies (ripe serrano and red Scotch bonnet), garlic paste, coriander seed, saffron, rose, or caraway and a base of olive oil so that the oil soluble aromatics are retained.
Tunisian Harissa Paste
Ingredients:
1 red bell pepper100g (3 oz) mixed dried chillies (a combination of serrano, scotch bonnet and African birds' eye is good)
4 garlic cloves, crushed
6 red damask (Damascus) rose petals (optional)
1/4 tsp sea salt
1 tsp coriander seeds
1 tsp caraway seeds
pinch of saffron (optional)
1 tsp fine sea salt
olive oil
Method:
Remove the stems from the chillies then break them up (you can remove any seeds at this point if you like). Place the chilli pieces in a bowl and pour over enough boiling water to submerge the chilli pieces. Cover the bowl with a plate and set aside to steep for 30 minutes.In the meantime, place your red bell pepper whole in a hot oven and roast for about 15 to 20 minutes, or until hot and soft and the skin has begun to blister.
Remove the bell pepper from the oven and allow to cool until it can be handled. Remove as much skin as possible then halve and de-seed before chopping. When the chillies have steeped drain through muslin (cheesecloth) and wring to extract as much liquid as possible.
Combine the garlic, rose petals (if using) and 1/4 tsp sea salt in a mortar then grind to a paste.
Combine the bell pepper, chillies, garlic paste and spices and remaining salt in a food processor. Pulse to chop then, with the motor running add enough olive oil to form a thick paste.
Scrape the harissa into a clean jar, pour over a thin layer of oil to exclude any air then stor in the refrigerator (it will keep for up to 3 weeks).
To convert the harissa paste into a table sauce take 4 tbsp harissa paste and blend with 4 tsp water, 2 tsp olive oil, 2 tsp lemon juice in a small bowl. Serve as an accompaniment.
To improve the flavour of the paste lightly toast the spices before using.
chicken, salad, north african, fusion
Chicken
African Fusion
Tunisian Harissa Paste
https://fabulousfusionfood.blogspot.com/2019/04/harissa-paste-recipe.html
Tunisian Harissa Paste. This is THE classic North African spice paste. Two versions are given, a rich version with Damascus rose petals and saffron and the more common version with these ingredients omitted. This is a must make hot chilli paste.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yx501BjHPXUbeG675Nehc4nPjszwQMVXIGdLzUIa0KQ0tm3oh1A7m6NOUdmigryHSiKbUMS38dcW6CsAw9ksljKjXlbiB5BKmt1LL9C9Wd1M6yxpMV-W9pBNNC43DlNgP4YusK7MxKs/s1600/harissa.png
2019-04-02
Yield: 1 jar
Tunisian Harissa Paste
Tunisian Harissa Paste. This is THE classic North African spice paste. Two versions are given, a rich version with Damascus rose petals and saffron and the more common version with these ingredients omitted. This is a must make hot chilli paste.
prep time: 20 mins
cook time: 10 mins
total time: 30 mins
Ingredients:
- 1 red bell pepper
- 100g (3 oz) mixed dried chillies (a combination of serrano, scotch bonnet and African birds' eye is good)
- 4 garlic cloves, crushed
- 6 red damask (Damascus) rose petals (optional)
- 1/4 tsp sea salt
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- pinch of saffron (optional)
- 1 tsp fine sea salt
- olive oil
Method:
- Remove the stems from the chillies then break them up (you can remove any seeds at this point if you like). Place the chilli pieces in a bowl and pour over enough boiling water to submerge the chilli pieces. Cover the bowl with a plate and set aside to steep for 30 minutes.
- In the meantime, place your red bell pepper whole in a hot oven and roast for about 15 to 20 minutes, or until hot and soft and the skin has begun to blister.
- Remove the bell pepper from the oven and allow to cool until it can be handled. Remove as much skin as possible then halve and de-seed before chopping. When the chillies have steeped drain through muslin (cheesecloth) and wring to extract as much liquid as possible.
- Combine the garlic, rose petals (if using) and 1/4 tsp sea salt in a mortar then grind to a paste.
- Combine the bell pepper, chillies, garlic paste and spices and remaining salt in a food processor. Pulse to chop then, with the motor running add enough olive oil to form a thick paste.
- Scrape the harissa into a clean jar, pour over a thin layer of oil to exclude any air then stor in the refrigerator (it will keep for up to 3 weeks).
- To convert the harissa paste into a table sauce take 4 tbsp harissa paste and blend with 4 tsp water, 2 tsp olive oil, 2 tsp lemon juice in a small bowl. Serve as an accompaniment.
- To improve the flavour of the paste lightly toast the spices before using.
© Dyfed Lloyd Evans
Harissa paste is a crucial ingredient in my recipes for:
Easter Slow-roast Lamb Shoulder with Honey, Herbs and Harissa
Kofte Samak (Moroccan Harissa Fish Cakes with Preserved Lemon)
Easter Slow-roast Lamb Shoulder with Honey, Herbs and Harissa
Kofte Samak (Moroccan Harissa Fish Cakes with Preserved Lemon)
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