Tunisian Harissa Recipes
HARISSA
Harissa is a Tunisian hot chili paste, which is sometimes described as Tunisia's main condiment. Bright red in color, it is served with most meals as a dip and is often used as an ingredient in stews and soups.
Provided by Betty Davies
Categories Condiment
Time 1h15m
Number Of Ingredients 10
Steps:
- It is very important to wear gloves, a surgical mask and goggles for all stages of the preparation of this recipe as peppers could burn depending on their intensity.
- Stem and seed the dried peppers.
- Soak them in a bowl of boiling water, immersing them completely, for 45 minutes.
- Change the soaking water twice.
- Drain the peppers in a colander for 1 hour and shake the colander to get rid of their water.
- Squeeze them with both hands to remove as much water as possible.
- Place the peppers on a large dry cloth and place another dry cloth over them.
- Press firmly on it to dry them well.
- Grind the peppers and garlic cloves in small quantities in the meat grinder (coarse plate), and into a large bowl.
- Mix the ground peppers with coarse salt and half of the oil with your hands. Grind the mixture again through the meat grinder.
- Add the remaining oil and the tabel. Mix well by hand and grind the mixture for a third time.
- Mix again by hand.
- Pour the harissa into sterilized glass jars. Pour olive oil on top and close tightly.
- Harissa can be kept for several months in the refrigerator.
HARISSA (NORTH AFRICAN CHILI PASTE)
Steps:
- Put the dried chiles in a bowl and cover with boiling water. Let them sit for 20 minutes. Heat a small skillet over medium heat and dry roast the caraway, coriander, and cumin seeds, frequently stirring them, until very fragrant, about 4-5 minutes. Let them cool completely and then transfer them to a spice or coffee grinder (or mortar and pestle) and grind them to a fine powder.
- Next, drain and squeeze the chiles to release as much liquid as you can. Add them to a food processor along with the ground spices, olive oil, garlic, salt, and lemon juice. Process to a smooth paste. Add more olive oil if it's too dry. Transfer the paste to a glass jar and pour some extra olive oil on top, about 1/4 inch in depth. After each use, top it off with olive oil. Keep refrigerated. Will keep for about 3 weeks.Makes about 1 cup.
Nutrition Facts : ServingSize 1 tablespoon, Calories 39 kcal, Carbohydrate 4 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 77 mg, Fiber 1 g, Sugar 2 g
TUNISIAN HARISSA
This is a popular Tunisian condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and it is widely used in Tunisian cuisine. I add it to anything I want to spice up; in my home we use this just about everyday.
Provided by Asma Khalfaoui
Categories Side Dish Sauces and Condiments Recipes
Time 1h
Yield 192
Number Of Ingredients 5
Steps:
- Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.
Nutrition Facts : Calories 9.8 calories, Carbohydrate 1.9 g, Fat 0.3 g, Fiber 0.9 g, Protein 0.4 g, Sodium 26 mg
TUNISIAN HARISSA SAUCE
From vegetarian recipe site. Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, red chili powder, caraway as well as some vegetable or olive oil. In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a chickpea soup usually eaten for breakfast.
Provided by Sharon123
Categories Peppers
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Pour boiling water over chilies and soak until reconstituted and completely soft, about 20-30 minutes.
- Drain and remove seeds and stems. Blend chilies with garlic and olive oil in a food processor.
- Add salt and spices and blend to form a paste, adding a little bit more olive oil, if necessary.
Nutrition Facts : Calories 302.4, Fat 28.1, SaturatedFat 3.8, Sodium 1174.1, Carbohydrate 12.9, Fiber 2.6, Sugar 3.1, Protein 3.1
TUNISIAN HARISSA
Harissa is a blend of spices with red pepper and garlic. Its consistency is like tomato paste. It is used in Tunisia and Algeria, and probably all over North Africa, to add rich, spicy, hot flavor to prepared food. It's also used as a snack, spread on french bread (or other bread) that has been spread with olive oil. You can use harissa in many other dishes, just to spice things up!
Provided by Mme M
Categories Sauces
Time 40m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut off the tops of the dried red peppers, and deseed them.
- Soften them in a bowl of water for a half hour, then put them in a colander to drain them a bit.
- Take the skins off the garlic.
- Put them in a blender, add the red peppers, the salt, caraway, coriander, and 1 teaspoon of water.
- Also, add 1 tablespoon olive oil.
- Blend this until it is like a paste.
- Add olive oil to taste.
- The oil will lessen somewhat the intensity of the spice.
Nutrition Facts : Calories 73.5, Fat 2.7, SaturatedFat 0.4, Sodium 451.1, Carbohydrate 12.5, Fiber 4.8, Sugar 6.5, Protein 2
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5/5 (1)Total Time 45 minsCategory SauceCalories 46 per serving
- Remove stems and seeds from the dried chiles while wearing food gloves. Rinse the peppers, drain, then submerge in boiling hot water. Let soften for 30 minutes, then drain.
- In a dry skillet over low heat, toast the coriander seed and caraway seed until fragrant and a shade darker. Grind to a coarse powder.
- In a food processor or blender, add the spices, garlic cloves, and salt. Pulse to mince the garlic. Add the soaked and drained chiles and blend until the peppers are minced or pureed (whichever you prefer). Add the olive oil and blend once more to combine.
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- Begin by pre-roasting the squash. When the oven is pre-heated, place the squash directly on the rack and roast for 30 minutes. Cool slightly, if needed for handling, and then trim, slice, and seed.
- Meanwhile, prepare the chicken and sauce. Combine the smoked paprika, cinnamon, and cumin in a small bowl and coat the chicken with it. Season also with salt and pepper to taste.
- Place a large oven-proof skillet over med-high heat and add a couple TBSP olive oil. When the oil is hot and shimmering, cook the chicken on both sides until browned; about 3 to 4 minutes per side. (TIP: I cover with a splatter screen to prevent the sputtering from getting out of the pan).
11 WAYS TO USE HARISSA | EPICURIOUS
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Estimated Reading Time 2 minsPublished 2016-02-18
- Roast Chicken With Harissa And Schmaltz. While you can find harissa in prepared tubes, you can make the spicy paste yourself, using dried peppers, olive oil, and cumin.
- Pan-Roasted Chicken with Harissa Chickpeas. If you do end up going with a store-bought version of harissa, be sure to taste before adding. There's a huge difference in spice levels in different brands of jars and tubes.
- Chicken Cacciatore with Harissa, Bacon, and Rosemary. Chicken cacciatore, that slow-cooked Italian classic of chicken thighs and tomato sauce, could use some shaking up.
- Harissa-and-Maple-Roasted Carrots. Next time you make a rich main like lamb, this spicy side of harissa-glazed carrots belongs on the table. The heat breaks through the fatty cut of lamb, and the spicy character of harissa works with the gamier flavors.
- Panfried Sea Bass with Harissa & Rose. Take a meaty fish like sea bass to eleven with a harissa and rose sauce. In this recipe, use harissa as a marinade and to finish the dish as it simmers.
- Three-Chile Harissa. To make your own harissa, you're going to need peppers. Lots of peppers. Puree guajillo and chipotle peppers with oil and vinegar, and you're on your way to your new favorite flavor base.
- Baked Snapper with Harissa, New Potatoes, and Spring Onions. Here's spice you can see all over. Make a quick dressing of harissa and olive oil and toss the potatoes and onions in it for a spicy one-pan (see: easy clean-up!)
- Green Harissa. Why does it always have to be about the red harissa? All signs point to go in this herb-based harissa that just plays a little sneakier with the spice.
- Spice-Crusted Carrots with Harissa Yogurt. Swirl some harissa in the yogurt for a contrasting dip of heat and cool for these spiced carrots. Get This Recipe.
- Grilled Halibut with Grilled Red Pepper Harissa. Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
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