Moroccan Harissa Paste Recipe
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.
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- 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
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 Spicier)
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 Spicier)
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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.
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.
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