Moroccan harissa is the perfect way to add a little spice to any dish. As the weather cools down for autumn, a little pot of harissa will definitely keep you warm.
Rabat – Moroccan harissa is the perfect way to add a little spice to any dish. As the weather cools down for autumn, a little pot of harissa will definitely keep you warm.
Harissa is a hot paste from North Africa which is often used in Moroccan cuisine. The spicy, tangy flavor adds a little something extra to any dish. Tagines, pasta, couscous, or simply freshly baked bread, all work deliciously with a little spoonful of harissa.
The principal ingredient in Moroccan harissa is red chili peppers, but the rest of the recipe varies from region to region and from family to family. Some regions, for example, make green harissa and add herbs and flavorings to alter the traditional red paste.
Harissa is available in Moroccan stores and at olive markets or stalls, but they may contain preservatives. You can make your own at home with this easy recipe.
Today I’m going to share with you how to make red chili harissa, a staple for any kitchen.
First things first, you will need:
500 grams of red chili peppers, seeded and cut into pieces
4 medium red bell peppers, roasted, seeded, and cut into pieces
2 cloves of garlic
1 preserved lemon, seeded
1 teaspoon of ground coriander seeds
1 teaspoon of salt
1 teaspoon of ground cumin
1 teaspoon of paprika
½ cup of olive oil
Now you’re ready to get started on the harissa:
Throw chili peppers, roasted bell peppers, garlic, and pickled lemon into a food processor and blend to make a smooth paste.
In a skillet heat the olive oil on medium heat, add the paste from your processor, salt, coriander seeds, cumin, and paprika.
Stir well, then cook the Moroccan harissa for 10 to 15 minutes while stirring from time to time.
Keep the harissa sauce in a clean and airtight glass container, put some olive oil on the top and keep it in the refrigerator for up to a month.
Now you’re ready to taste the aromatic spicy sauce.