Tunisian Harissa Recipes

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HARISSA



Harissa image

Harissa is a Tunisian hot chili paste, which is sometimes described as Tunisia's main condiment. Bright red in color, it is served with most meals as a dip and is often used as an ingredient in stews and soups.

Provided by Betty Davies

Categories     Condiment

Time 1h15m

Number Of Ingredients 10

6 lb dried red peppers ((ideally dried under the sun))
1 lb coarse salt
3 cups vegetable oil
1 lb garlic
6 oz. tabel ((Tunisian spice blend, composed of ground coriander seeds, caraway seeds, garlic powder, and chili powder))
Olive oil ((to preserve))
Meat grinder ((with coarse plate))
Gloves
Surgical mask
Goggles

Steps:

  • It is very important to wear gloves, a surgical mask and goggles for all stages of the preparation of this recipe as peppers could burn depending on their intensity.
  • Stem and seed the dried peppers.
  • Soak them in a bowl of boiling water, immersing them completely, for 45 minutes.
  • Change the soaking water twice.
  • Drain the peppers in a colander for 1 hour and shake the colander to get rid of their water.
  • Squeeze them with both hands to remove as much water as possible.
  • Place the peppers on a large dry cloth and place another dry cloth over them.
  • Press firmly on it to dry them well.
  • Grind the peppers and garlic cloves in small quantities in the meat grinder (coarse plate), and into a large bowl.
  • Mix the ground peppers with coarse salt and half of the oil with your hands. Grind the mixture again through the meat grinder.
  • Add the remaining oil and the tabel. Mix well by hand and grind the mixture for a third time.
  • Mix again by hand.
  • Pour the harissa into sterilized glass jars. Pour olive oil on top and close tightly.
  • Harissa can be kept for several months in the refrigerator.

HARISSA (NORTH AFRICAN CHILI PASTE)



Harissa (North African Chili Paste) image

Use this famous North African red chili paste any time you want to add flavor, color and kick to your food!

Provided by Kimberly Killebrew

Categories     condiment     Sauce

Time 20m

Number Of Ingredients 8

16 dried red chilies
1/4 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
3 cloves garlic
2 tablespoons freshly squeezed lemon juice

Steps:

  • Put the dried chiles in a bowl and cover with boiling water. Let them sit for 20 minutes. Heat a small skillet over medium heat and dry roast the caraway, coriander, and cumin seeds, frequently stirring them, until very fragrant, about 4-5 minutes. Let them cool completely and then transfer them to a spice or coffee grinder (or mortar and pestle) and grind them to a fine powder.
  • Next, drain and squeeze the chiles to release as much liquid as you can. Add them to a food processor along with the ground spices, olive oil, garlic, salt, and lemon juice. Process to a smooth paste. Add more olive oil if it's too dry. Transfer the paste to a glass jar and pour some extra olive oil on top, about 1/4 inch in depth. After each use, top it off with olive oil. Keep refrigerated. Will keep for about 3 weeks.Makes about 1 cup.

Nutrition Facts : ServingSize 1 tablespoon, Calories 39 kcal, Carbohydrate 4 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 77 mg, Fiber 1 g, Sugar 2 g

TUNISIAN HARISSA



Tunisian Harissa image

This is a popular Tunisian condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and it is widely used in Tunisian cuisine. I add it to anything I want to spice up; in my home we use this just about everyday.

Provided by Asma Khalfaoui

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h

Yield 192

Number Of Ingredients 5

11 ounces dried red chile peppers
¾ cup chopped garlic
2 cups caraway seed
½ teaspoon ground coriander seed
2 teaspoons salt

Steps:

  • Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 1.9 g, Fat 0.3 g, Fiber 0.9 g, Protein 0.4 g, Sodium 26 mg

HARISSA



Harissa image

Harissa is that fiery paste used in Tunisian cuisine. You can get it in tubes, but the homemade version tastes much fresher. Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.

Provided by Martha Rose Shulman

Categories     condiments, dips and spreads

Time 1h20m

Yield 1 cup

Number Of Ingredients 7

2 ounces dried guajillo chilies, or a combination of guajillos and other hot dried chilies, like Japanese chilies or chiles de arbol
2 ounces dried Anaheim or pasilla chilies
4 garlic cloves, green shoots removed
3/4 teaspoon caraway seeds, ground
1/2 teaspoon coriander seeds, ground
1 1/2 teaspoons salt
3 tablespoons olive oil, plus additional for topping

Steps:

  • Wear rubber gloves to seed the chilies. Take the stems off and remove the seeds. Place in a bowl and cover with hot or boiling water. Place a small plate or a lid over the chilies to keep them submerged in the water. Soak for 1 hour, and drain.
  • Turn on a food processor fitted with the steel blade and drop in the garlic. When it is all chopped and adhering to the sides of the bowl, stop the machine and scrape down. Add the drained chilies, the spices and the salt. Process until everything is chopped. Stop the machine and scrape down the sides. Turn on again, and with the machine running add 2 tablespoons water and the olive oil. Process until the mixture is smooth, stopping to scrape down the sides if necessary.
  • Transfer the sauce to a jar. Wipe the inside edges of the jar with a paper towel, then pour on a film of olive oil to cover the harissa. Top with a lid and refrigerate. The harissa will keep for 6 weeks in the refrigerator if you top it up with olive oil after each use.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 3 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 74 milligrams, Sugar 6 grams

TUNISIAN HARISSA



Tunisian Harissa image

Harissa is a blend of spices with red pepper and garlic. Its consistency is like tomato paste. It is used in Tunisia and Algeria, and probably all over North Africa, to add rich, spicy, hot flavor to prepared food. It's also used as a snack, spread on french bread (or other bread) that has been spread with olive oil. You can use harissa in many other dishes, just to spice things up!

Provided by Mme M

Categories     Sauces

Time 40m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 7

125 g dried hot red chili peppers, cayenne type
1/2 head garlic
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon water
1 -3 tablespoon olive oil

Steps:

  • Cut off the tops of the dried red peppers, and deseed them.
  • Soften them in a bowl of water for a half hour, then put them in a colander to drain them a bit.
  • Take the skins off the garlic.
  • Put them in a blender, add the red peppers, the salt, caraway, coriander, and 1 teaspoon of water.
  • Also, add 1 tablespoon olive oil.
  • Blend this until it is like a paste.
  • Add olive oil to taste.
  • The oil will lessen somewhat the intensity of the spice.

Nutrition Facts : Calories 73.5, Fat 2.7, SaturatedFat 0.4, Sodium 451.1, Carbohydrate 12.5, Fiber 4.8, Sugar 6.5, Protein 2

TUNISIAN HARISSA SAUCE



Tunisian Harissa Sauce image

From vegetarian recipe site. Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, red chili powder, caraway as well as some vegetable or olive oil. In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a chickpea soup usually eaten for breakfast.

Provided by Sharon123

Categories     Peppers

Time 5m

Yield 1 cup

Number Of Ingredients 7

2 ounces dried piri-piri chilies (or a mix of dried New Mexico chilies and dried cayenne chilies)
5 garlic cloves
1 1/2 teaspoons caraway seeds, ground
1 1/2 teaspoons coriander, ground
1 teaspoon cumin, ground
1/2-3/4 teaspoon salt, to taste
2 -3 tablespoons olive oil

Steps:

  • Pour boiling water over chilies and soak until reconstituted and completely soft, about 20-30 minutes.
  • Drain and remove seeds and stems. Blend chilies with garlic and olive oil in a food processor.
  • Add salt and spices and blend to form a paste, adding a little bit more olive oil, if necessary.

Nutrition Facts : Calories 302.4, Fat 28.1, SaturatedFat 3.8, Sodium 1174.1, Carbohydrate 12.9, Fiber 2.6, Sugar 3.1, Protein 3.1

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