Harissa Paste Recipe from Morocco

Harissa Paste Recipe from Morocco

Harissa is a Moroccan paste well known for its hot and pungent
taste. The garlic preparation in this recipe deepens and balances
the flavor by being roasted whole. This process yield a sweet and
savory paste with a texture similar to mayonnaise. Pair Harissa
with white fish or chicken dishes or eat it on its own on a crusty
slice of bread.

Rating:

Read Reviews (1)

Type
Vegetarian

Level
Easy

Prep Time
10 minutes

Total Time
20 minutes

Yield
10 servings

Tools You Will Need:

Small skillet
Mixing spoon
Food processor
Baking sheet
Large zip lock bag
1 tsp
1 tbsp

Ingredients:

4 large red bell papers, unpeeled
1 small garlic head, unpeeled
½ cup of good quality extra virgin olive oil
1 tbsp of coriander seeds
1 tbsp of caraway seeds
1 tbsp sugar
1-2 tsp dried crushed red pepper (use more if you like your Harissa Spicer)

Directions:

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1. Toasting the spices:

      Stir the spices in a small skillet over medium-high heat until fragrant
      (about 20-30 seconds). Place in food processor.

2. Roasting the garlic:

      deconstruct the garlic into teeth (leave the teeth unpeeled). Place the
      teeth on the skillet. Cover and cook the garlic on medium-low heat,
      turning occasionally. Cook for about 10 minutes or until tender. Cool,
      peal and place in the food processor.

3. Broiling the peppers:

      Place peppers on a baking sheet and broil for about 15 minutes or
      until the skin blackens.

      Place the peppers in a large zip lock bag for 5 minutes to soften the
      skins.

      Peel the skin and remove the seeds. Add the peppers to the food
      processor.

4. Finishing up:

      Add the olive oil and sugar and bland to a paste. Add pepper to taste.

Best Served With: Pita bread

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Reviews


I really loved this harissa paste, especially the combination of sweet and slightly hot taste. I think I'll make it a few more times.
Toby V, Wed Apr 14, 2010

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