How make your own Moroccan Harissa

0

How make your own Moroccan Harissa

0
Share.

Tunisian in origin, harissa is a delicious chili pepper condiment now accepted as part of Moroccan cuisine. Dried red chili peppers are ground to a paste with garlic and spices. Lemon juice and olive oil are used to moisten and thin the paste. Some Moroccan recipes also include tomato paste or puree.

You can use a small processor or blender to make harissa, but I think this quantity is easiest made in a mehraz, or mortar and pestle.

Add harissa directly to a dish as it’s cooking, or offer it on the side.

Yields 3 tablespoons.


Step One

Remove the seeds from the dried chili peppers and place them in a bowl. Cover them with very hot water and leave to soften for 30 minutes to an hour.


Step Two

Drain the chili peppers, and gently squeeze out excess water with a paper towel. Using a mortar and pestle (or a blender or mini food processor) grind the chili peppers, garlic, salt and spices to a paste. Add the lemon juice and just enough olive oil to moisten the harissa, or add additional olive oil to thin it.


Step Three

Store unused harissa in an airtight container in the fridge. For long storage, lightly top the harissa with a little oil before covering.


Share.
Share.

Leave A Reply

By continuing to use the site, you agree to the use of cookies. Full Cookie Disclosure...

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close