Harissa is an integral part of North African and Middle Eastern cuisines, where it is used to spice up a myriad of dishes. It serves as a condiment, marinade, or ingredient in stews, soups, sandwiches and couscous. The paste's robust and smoky profile makes it a popular choice for grilled meats, vegetables, and fish. In addition to its traditional uses, harissa has gained popularity globally, finding its way into modern fusion dishes and international cuisines.
Commercially, harissa is available in jars, making it convenient for home cooks to incorporate this fiery condiment into their dishes, but it’s not that hard to make it yourself. It has also become a trendy ingredient in the culinary world, making appearances in various recipes, including dressings, dips, and even as a pizza or sandwich topping.
Harissa's popularity can be attributed to its ability to elevate the flavor profile of a wide range of dishes, adding a spicy kick and a depth of aromatic richness that appeals to those who appreciate bold and adventurous flavors.
Ingredients
- 2 pounds dry sweet peppers
- A handful of dry hot peppers according to the degree of spiciness you like
- 1 head garlic peeled
- 1 ½ tablespoon ground cumin
- 1 ½ tablespoon ground coriander
- 1 tablespoon salt
- 1 ½ cups olive oil
Nutritional Facts
Instructions
- Wash the dried peppers well.
- In a large bowl, soak the peppers in separate bowls in boiling water for 45 minutes. It is recommended to place a weight on top to help keep them submerged.
- Strain the sweet peppers out and with a sharp knife cut off the ends to remove the seeds. Leave the hot peppers as they are with seeds.
- In a powerful food processor or blender, grind the peppers together with garlic, cumin, coriander, and salt. Gradually add oil while blending until desired thickness.
- Transfer to a jar, pour olive oil over top and cover.
- Keep in the fridge for about a week or so. Make sure the top is covered with olive oil.
