Best Fiery Tunisian Harrisa Recipes
TUNISIAN HARISSA
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
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
FIERY TUNISIAN HARRISA
Try rubbing this chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste. Enjoy!
Provided by Nif_H
Categories Low Protein
Time 35m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate.
- Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder.
- Drain chiles and add to blender with garlic, olive oil and salt. Blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.
TUNISIAN HARISSA
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
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
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