Harissa

Category: Blanks

Kitchen: moroccan

Ingredients
hot red pepper	1 kg
cumin (zira)	50 g
garlic	1 head
coarse salt, preferably sea salt
olive oil

Cooking method

Harissa is a spicy red pasty sauce made from chili peppers and various additives.
While looking for a recipe, I came across a comparison of this seasoning with adjika, but I must say right away that there is not that spicy flavor explosion here due to the abundance of dried herbs and salt that are inherent in adjika.
If we compare azhiku with an orchestra of wind and percussion instruments, then harissa is a string trio or quartet
And since there are as many recipes in the Middle East as there are countries, I could not decide on the name - whether it is Tunisian pasta ... or Moroccan ...
Because I liked the version of baked peppers right away, and usually harissa is made from dried, sometimes dried, chili. Baking, it seems to me, softens and refines the piercing pepper spice.
1
Preheat the oven to 180 ° C. Grease a baking sheet with vegetable oil.
Sort peppers, rejecting all low-quality fruits. Wash and dry thoroughly. Place on a baking sheet, sprinkle with 2 tbsp. l. vegetable oil, cover with foil and put in the oven for 40 minutes.
2
Remove the peppers from the oven. Allow to cool to room temperature.
Cut each fruit in half, remove seeds and stalks.
3
Grind the peppers in a blender until
the consistency of a heterogeneous puree.
4
Peel the garlic and chop very finely. Place chopped peppers and garlic in a bowl.
5
Grind cumin with salt and add to the peppers. To stir thoroughly.
6
Transfer the harissa to a clean jar.
Pour in olive oil (as I understand it - for conservation).
In this form, harissa can be stored in the refrigerator for a long time. I have it on the coldest shelf for the third month already ...
The jar in the photo is 750 ml, and that amount of harissa is from 1 kg of pepper ...
Source: Deli, Recipe Collection # 16 (24), 2007
So bright and fragrant! And as a piquant note - it fits almost any savory dish: from bread to soup ...

The dish is designed for

350 ml

Time for preparing:

1.5 h

Cooking program:

oven

Note

HARISSA is a spicy red pasty sauce made from chili peppers (sometimes dried or dried) and garlic with the addition of coriander, cumin, salt and olive oil. The seasoning is used mainly in Tunisian and other Maghreb cuisines, and is also common in Israeli and European cuisines.

Harissa is the general name for a number of quite different sauces, each of which is appropriate to use for its intended purpose. Each of the cuisines has its own harissa recipe, Tunisian is the hottest, as it contains the most chili peppers.

To prepare harissa, hot peppers (pre-soaked dried overnight), garlic and spices are ground in a mortar or using a blender, and then brought to the desired consistency by adding olive oil. Sometimes tomatoes, vinegar, mint, lemon juice or olives are added to the paste. The more expensive version of the harissa - "pink harissa" - contains rose petals.

In Tunisia, harissa is served with almost every meal as a snack, often along with olives and tuna. The sauce is used not only in soups, meat and fish dishes, served with couscous, rice and pasta, but sometimes on sandwiches for breakfast. In Europe, harissa is most often served with rice, pasta and pizza.

The standard quick way to eat harissa is to mix with good olive oil, season with salt and soak in fresh bread.For fresh bread, there is a more complicated option: You need harissa, tomatoes and peppers (like Bulgarian ones, they are fine), canned tuna, lemon, very ripe black olives, olive oil and dried basil (optional). The approximate proportions are visible in the photo, and half a glass is needed for oil.

Cut the tomatoes, peppers and olives into small cubes. Mash the fish, squeeze lemon juice and add them to vegetables. I supplemented it with a tablespoon of harissa (if you are not confident in your abilities, it is better to start with a teaspoon), a tablespoon of basil and oil. Checked for salt. It can also be used as a salad, but is usually soaked in bread. If you cut the vegetables very finely, then you can thicken their juice with bread crumbs. This is very tasty, despite the apparent simplicity, and is called - radkha (radkha).

Quite, quite classic - tuna + bell pepper + harissa. Tomatoes and olives diminish the shrillness slightly.

If there is a desire to make a long-stored harissa, then the garlic must first be fried, baked or even dried.

Arka

Ira!
I know this paste by sight! They brought with them from Tunisia in different forms. In tubes and cans, it was like yours, creamy. And from dry or dried peppers - medium-chopped mash, they also brought it in (by the way, there was not much left, already 3 years have passed).
I must say, it's fire!
I add to marinades, so, in pure form, very spicy.
But if you do it yourself, then the severity can be adjusted - choose not too hot pepper.
The recipe is cool, and the way to make it from baked too is great!

Twist

Irishamy husband will definitely like this thing! Thank you for bookmarking.

Nagira

Arka, Twist
Girls, thanks!

Arochka, creamy is also made from dry ones, I think it's too hot in the south to make from fresh or even baked ones ...

And I, by the way, is not creamy, I'm a photographer like that ... Look closely at the spoon, there are visible unevenly hanging pieces, the paste would just be glass ... I love the texture

And the pungency, indeed, is different, I can get very fragrant and not ah, what hot peppers were, so I'm not a big fan of spicy ones, I just munch on the aroma ... and do not suffer from excess pungency in the dishes where I add.

M @ rtochka

And today I made Harissa
Beckoned me for a long time with this recipe. And in general I am surprised that he is not in use on the forum. Harissa is often mentioned in other dishes. It's not difficult to do. There are enough spicy lovers))
Last night I baked 0.5 kg of pepper in the Princess, left until morning. Today I cleaned it, added spices. Twisted it. A jar of 0.25 came out. I don’t know if I’ll just smear it on bread, as I read, but I’m slowly using
Irina, Thank you! I love these recipes, with famous names.

Nagira

M @ rtochka, Dasha, urrah!
It's so nice that someone else has checked out this pepper, I try to display only hooked and not quite ordinary recipes, and I am glad when there are lovers like me.
Baking in the Princess is just a godsend, do not drive the oven when you need to do a little for a test
And about "where and with what" - I like tuna most of all, and so in any dish, even the first, at least the second - harissa is good in bean soup, and in eggplant stew ...
Dasha, thanks for following my recipes

kristina1

Nagira, Irina, hahaha now stands in the fridge .. cool thing .. often eat .. do, do ..