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
HARISSA
Harissa is that fiery paste used in Tunisian cuisine. You can get it in tubes, but the homemade version tastes much fresher. Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.
Provided by Martha Rose Shulman
Categories condiments, dips and spreads
Time 1h20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Wear rubber gloves to seed the chilies. Take the stems off and remove the seeds. Place in a bowl and cover with hot or boiling water. Place a small plate or a lid over the chilies to keep them submerged in the water. Soak for 1 hour, and drain.
- Turn on a food processor fitted with the steel blade and drop in the garlic. When it is all chopped and adhering to the sides of the bowl, stop the machine and scrape down. Add the drained chilies, the spices and the salt. Process until everything is chopped. Stop the machine and scrape down the sides. Turn on again, and with the machine running add 2 tablespoons water and the olive oil. Process until the mixture is smooth, stopping to scrape down the sides if necessary.
- Transfer the sauce to a jar. Wipe the inside edges of the jar with a paper towel, then pour on a film of olive oil to cover the harissa. Top with a lid and refrigerate. The harissa will keep for 6 weeks in the refrigerator if you top it up with olive oil after each use.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 3 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 74 milligrams, Sugar 6 grams
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
LABLABI (TUNISIAN CHICKPEA SOUP)
There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan's cookbook "Cool Beans" (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot. It's earthy and satisfying, with a chile kick from harissa and a bright tanginess from a squeeze of lemon at the end.
Provided by Melissa Clark
Categories soups and stews, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Prepare the crispy chickpeas: Transfer chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels. Cover with another towel (or paper towels) on top, rubbing gently to dry. Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour.
- As chickpeas dry, start preparing the soup: In a Dutch oven or heavy stockpot, combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. Bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours.
- Heat oven to 400 degrees. While chickpeas are cooking, cut bread into thick slices, then tear slices into bite-size pieces. Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside.
- Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za'atar until well coated. Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly more salt. Taste and add more salt or za'atar, or both, if you'd like.
- When the chickpeas for the soup are tender, discard bay leaves. Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (Alternatively, you can use an immersion blender to blitz half the chickpeas into a rough purée. Add the olive oil before puréeing. The broth won't be as silky as it would be puréed in a regular blender, but it will taste just as good.)
- In a large skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until golden, about 2 minutes. Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat.
- Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed.
- To serve, divide toasted bread pieces among soup bowls, then ladle in soup. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas - you'll have leftovers. Serve hot, with more harissa on the side.
TUNISIAN CHAKCHOUKA
This is such an easy recipe, nevertheless it is complex with rich flavor. I ate this dish often in Tunisia, where, incidentally, I first began to eat tomatoes when I was nearly 30 years old!!! The sunny mediterranean produces tomatoes that are intense with deep aroma and flavor. Chakchouka is a summer dish in Tunisia.
Provided by Mme M
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tomatoes into large pieces. Deseed and dice all the peppers.
- Heat olive oil in a medium size pot. The flavor belongs in the recipe, so use a good amount of it. Add the onion and garlic, and before it is brown, add the cumin. When the cumin is blended, add the tomatoes and peppers, the tomato concentrate, and the harissa. Add salt. Blend the ingredients with a long spoon. Add 1 - 3 bay leaves, and the thyme.
- As soon as the vegetables are cooked, and the consistency is a bit thickened, add the eggs. The eggs will be poached in the pot. Space the eggs to give them room. Put the lid of the pot on. Wait for the white to set, as much as 15 minutes, depending on how high your heat is. The yolk should be runny.
- When you serve this, dish up an amount of the vegetable part into a wide soup dish, then carefully center an egg into this. Repeat for four people. Have french bread cut and ready to dip into the chakchouka.
- Note: the amounts of tomato concentrate and harissa, which is quite hot, can be adjusted to personal taste. You could lessen the garlic amount if you like.
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- 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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