Dry Harissa Spice Mix Recipes

HARISSA SPICE RECIPE - (3.4/5)

Harissa Spice Recipe - (3.4/5) image

Provided by AllysKitchen

Number Of Ingredients 8

Ingredients

4 teaspoons coriander seeds (roasted and ground)
5 teaspoons cumin seeds (roasted and ground)
1 1/2 teaspoons caraway seeds (roasted and ground)
4 teaspoons hot smoked paprika
2 teaspoons sea salt
2 teaspoons garlic powder
1/2 teaspoon cayenne
(Note~~To make this into a paste, add about 4-6 tablespoons of olive oil.)

Steps:

Over medium heat in a cast iron skillet, put, coriander, cumin and caraway seeds and roast (careful not to burn) for about 3-5 minutes or until the aroma starts emitting and the seeds are more dry and brittle. Put in a mortar and pestle and grind into a dust-like mixture. It will be warm. (You can put in a coffee grinder, but I like the love that comes from the old country way of preparing.) Put the paprika, sea slat garlic powder and cayenne in another small bowl and blend. Put the warm ground seeds and other blended ingredients in a clean canning jar and blend. Cover with the lid and shake and blend. Done! Now make your dishes extravagant & enjoy the magic carpet ride to an exotic place!

HARISSA

Harissa image

John Torode's thick chilli paste is wonderful added to Moroccan dishes or served as a condiment - it makes a great gift too!

Provided by John Torode

Categories Condiment, Dinner

Time 35m

Yield Makes 450g/1lb

Number Of Ingredients 6

Ingredients

5 tbsp each coriander, cumin and fennel seeds
22 garlic cloves
1 red onion , roughly chopped
20 red chillies , deseeded and roughly chopped
1 large red pepper , roughly chopped
100ml olive oil

Steps:

Roast the coriander, cumin and fennel seeds in a dry pan for a couple of minutes until fragrant. Tip spice mix into a blender and grind to a fine powder, then transfer to a bowl. Add the garlic, onion, chillies, red pepper and olive oil to the blender and blitz to a paste.
Tip paste into a shallow pan and cook for 15 mins until it reaches a jammy consistency, stirring constantly towards the end. Stir in the spices and 2 tsp salt, then remove from heat. Will keep in the fridge for up to 1 week or in the freezer for 2 months

Nutrition Facts : Calories 22 calories, Fat 2 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.2 milligram of sodium

HARISSA POWDER

Harissa Powder image

Harissa powder is the ground spice blend of the spicy, earthy North African paste with a base of smoked chili peppers. It can be used as a dry rub on meats or as a spice in place of any other spice blend in your favorite recipe, such as tacos, tagines, braised meats, curries, or even tofu. Store in an airtight container for up to 1 month, or until the expiration date of any of the single ingredients, if earlier.

Provided by Buckwheat Queen

Categories World Cuisine Recipes African

Time 20m

Yield 16

Number Of Ingredients 10

Ingredients

10 dried, smoked chile peppers
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons caraway seeds
½ teaspoon multi-colored whole peppercorns
2 tablespoons smoked paprika
½ tablespoon garlic powder
1 teaspoon smoked salt
1 teaspoon dried parsley
1 teaspoon dried oregano

Steps:

Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large.
Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure all the moisture has evaporated. Remove and place on a rack to cool. Place cumin seeds, coriander seeds, caraway seeds, and peppercorns to skillet. Stir seeds and toast until fragrant but not burning, about 3 minutes. Remove and allow to cool.
Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized.

Nutrition Facts : Calories 21.6 calories, Carbohydrate 4.1 g, Fat 0.7 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 148.9 mg, Sugar 0.1 g

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