Sep 4, 2011

Harissa

Harissa

Moroccan cuisine is now trendy in nl.

Don’t look at me; I have no idea what it is that makes food trendy or not. What do I know? At the end of the day I’m just a mom who’s glad she managed to get enough veggies into her kid without force-feeding him.

I still remember when Sushi became a hype here. Anyone who wanted to be someone would hang around a sushi bar pretending to know how to eat with chopsticks while nearly choking on a wad of wasabi.

Trendy sushi places—mainly decorated in black and red with gold dragons all over the walls—popped up and people who turned up their noses at our herring were suddenly paying mucho dinero for thin slivers of raw fish with cucumber, rice, and vinegar.

Again; don’t look at me. I don’t eat anything that looks back at me from my plate or that I can still perform CPR on. Yup, I’m a wuss and proud of it.

But Moroccan cuisine is in a league of its own and (in my opinion) deserves to be trendy. Harissa is one of those now ‘trendy’ condiments I have been addicted to for many years.

What is it? It’s an incredible Tunisian spicy chili sauce that adds loads of flavor to soups, stews and livens up even your sandwiches.

 
Ingredients:

6 red chili peppers (roughly 9 oz)
2 large garlic cloves
1/4 tsp ground pimento (allspice berries)
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp tomato puree
1 tsp white wine vinegar
4 tbsp olive oil
1 tsp lime juice
1/2 tsp coarse sea salt
pinch of sugar

 
Directions:

I make my Harissa mainly for warmth and flavor. If you want a really spicy Harissa leave in the seeds or opt for spicier peppers.
Harissa

I use my mortar and pestle. It’s how I roll. Feel free to use ground spices or a spice mill.
Harissa

Combine the cumin seeds…
Harissa

With the coriander seeds.
Harissa

And add the caraway seeds. Cumin and caraway seeds look an awful lot alike, but taste different! Keep that in mind.
Harissa

Add the coarse sea salt and start mashing it up until you have a medium ground.
Harissa

 
(I was working on a double batch here, so my quantities might look a little off)
 

Finely chop the peppers, remove the seeds if you like, and grate the garlic. Add it to your food processor along with the oil and white wine vinegar.
Harissa

 
You can also continue the recipe in your mortar, it will probably turn out even better, but it will take a lot of time.
 

For a bit of freshness and pizzazz I always add lime juice.
Harissa

Add the pimento (using a ground version this time for exact measurements), a tiny pinch of sugar and add the spices from my mortar.
Harissa

Add the tomato puree and blitz until you have a wicked orange/reddish and fragrant sambal.
Harissa

 
This will sure liven up your soups, sauces or stews. Mix some with mayo and spread it on a sandwich. Mix a little with oil and serve it as a dip along with crusty bread. Lots of ways to use this wonderful condiment.
 

Store it in your fridge with some extra oil poured on top. It will keep for ages.
Harissa

Harissa
Ingredients
    6 red chili peppers (roughly 9 oz)
    2 large garlic cloves
    1/4 tsp ground pimento (allspice berries)
    1 tsp caraway seeds
    1 tsp cumin seeds
    1 tsp coriander seeds
    2 tsp tomato puree
    1 tsp white wine vinegar
    4 tbsp olive oil
    1 tsp lime juice
    1/2 tsp coarse sea salt
    pinch of sugar
Directions
    Use a mortar and pestle or a spice mill and grind the caraway, cumin and coriander seeds along with the sea salt.

    Coarsely chop the peppers (remove the seeds for less heat) and grate the garlic. In a food processor you combine the remaining ingredients and add the spice mix you just grounded.

    Add the tomato puree and blitz until you have a fragrant sambal. Store in the fridge with a little olive oil drizzled on top.
Meal type: Moroccan, condiments, sambal
Servings: several portions
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