Moroccan Harissa Recipes

MOROCCAN HARISSA ROAST CAULIFLOWER

Steps:

• Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
• Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
• Preheat the oven to 450 degrees F.
• In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.
• Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.

MOROCCAN HARISSA CHICKEN WINGS

Steps:

• Put one-third of the wings in a large bowl, sprinkle with 1 teaspoon baking powder and toss until evenly coated. Use tongs to spread the wings on a wire rack set over a rimmed baking sheet. Repeat with the remaining chicken wings and baking powder in two batches. Liberally sprinkle both sides of the wings with salt and pepper and refrigerate for at least 1 hour, or preferably overnight.
• Preheat the oven to 450 degrees F. Meanwhile, make the harissa: Tear open the chiles and discard the seeds. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 4 cups boiling water over the chiles and let stand until softened, about 20 minutes.
• Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender, add the oil, garlic, lemon juice and 1 tablespoon kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside while you finish the wings.
• Bake the wings, turning once halfway through, until golden brown and cooked through, 40 to 45 minutes.
• For the salad: Use a vegetable peeler to remove the zest from 1 orange, avoiding the white pith, and cut it into very thin strips; transfer to a medium bowl. Using a knife, remove the white pith from both oranges, then cut the fruit crosswise into 1/4-inch-thick rounds. Add the orange rounds to the bowl along with the olives, mint and oil and toss to combine. Slice the radishes into thin wedges and toss with the orange mixture; let stand for 15 minutes.
• Transfer the hot wings to a large bowl and pour 1 1/2 cups of the harissa over, tossing to coat evenly. Transfer the wings to a platter and serve with the orange, olive and radish salad on the side. Serve the remaining harissa on the side for dipping or reserve for another use.

MOROCCAN HARISSA CHILI PASTE RECIPE WITH FRESH PEPPERS

Steps:

• Wash both kinds of peppers. Discard all the seeds and white membrane inside the sweet red pepper and most of the seeds in the hot chili.
• Coarsely chop the sweet red peppers. Use gloves while chopping the hot chili peppers.
• Place all ingredients, except the oil, in a deep heavy-bottomed pot and add about 1 cup of water. Cover and let simmer for 15- 20 minutes.
• Blend all ingredients to a paste and transfer to a saucepan or frying pan. Place over medium heat and add the oil.
• Keep stirring until all the water has evaporated and the sauce looks like a thick paste. Set aside to cool completely.
• Place the harissa sauce/paste in sterilized jars and keep in the fridge for up to a few weeks.
• You could also freeze all or some of the harissa. Pour it into a Ziploc and flatten it so portions can be broken off. Or use ice cube silicone trays; when frozen, transfer the cubes to a plastic bag.

VEGETARIAN MOROCCAN HARIRA

Steps:

• Heat oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron. Add water and cook over medium heat until flavors have combined, about 30 minutes.
• Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup, stirring in well. Add cherry tomatoes. Bring to a boil, reduce heat, and simmer over low heat until soup thickens, about 10 minutes. Season with salt and pepper.

MOROCCAN HARISSA

Steps:

• Mince the chillies, roast capsicums, preserved lemon and garlic by hand or in a food processor.
• Mix with the coriander (cilantro), cumin and salt until well combined.
• Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil. Store indefinitely in the refrigerator.

EASIEST MOROCCAN HARISSA OR HOT SAUCE

Steps:

• Mix all together and serve with couscous.
• Hot chilis can be added to taste if a spicier sauce is desired.