Best Harissa Spice Recipes

SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE

Steps:

• For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
• Preheat the oven to 450 degrees F.
• Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
• For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
• For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.

HARISSA SPICE RECIPE - (3.4/5)

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!

SPICE-CRUSTED CARROTS WITH HARISSA YOGURT

Steps:

• Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain. Transfer to a bowl of ice water. Using paper towels, gently rub carrots to remove skins and pat dry.
• Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 tablespoon oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.
• Heat remaining 3 tablespoons oil in a large skillet, preferably cast iron. Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6-8 minutes; season with salt and pepper.
• Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 teaspoons thyme, and 1/2 teaspoon lemon zest and gently swirl ingredients, stopping before yogurt turns pink.
• Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges.
• DO AHEAD: Carrots can be cooked in boiling water and peeled 6 hours ahead. Cover and chill.

DRY HARISSA SPICE MIX

Steps:

• In a frying pan place the seeds and toast them till they become fragrant. Don't let them burn.
• Place all the seeds in a mortar and pestle or apice grinder, work them to a coarse grind.
• Mix all the ingredients together and give it a few days to settle and combine for best taste.

SPICE ESSENTIALS: HOMEMADE HARISSA PASTE

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Place the dried chilies into a large bowl, and cover with boiling water.
• 4. Let them sit for 30 - 40 minutes.
• 5. Chef's Tip: As you have already figured out, the chilies are the star of this recipe, so care should be taken to choose the right ones. I use a 50/50 blend of hatch, and ancho chilies; however, you could use hotter or milder chilies to suit your own creative tastes. It is totally up to you.
• 6. Place the caraway, coriander, and cumin seeds into a small pan over medium heat.
• 7. Shake the pan, so that the spices do not burn, and stop when they become fragrant, about 2 - 3 minutes.
• 8. Remove the spices from the pan, and place into a spice or coffee grinder.
• 9. Finely grind the spices.
• 10. Chef's Note: Toasting dry spices is called "blooming," and it greatly enhances the flavor notes of the individual spices.
• 11. Drain the chilies, and reserve the soaking liquid.
• 12. Stem and seed the chilies.
• 13. Add the chilies, dry spices, lemon juice, sun-dried tomatoes, and the baked garlic to a blender or mini-prep.
• 14. Give the blender several 1-second pulses, until all the ingredients are thoroughly blended.
• 15. With the blender or mini-prep set to medium, slowly add the olive oil.
• 16. Chef's Note: If the resulting paste is thicker than desired, add a bit of the reserved soaking water, a teaspoon at a time, until the desired thickness is achieved. But, remember that this is primarily a paste, and not a sauce.
• 17. Stop and adjust the seasoning... Adding a bit more salt, if necessary.
• 18. Add to an air-tight container, and drizzle a bit more olive oil over the top.
• 19. Store in the fridge, tightly sealed, until ready to use.
• 20. PLATE/PRESENT
• 21. Use this versatile paste in soups, stews, or as a spread for a burger... Brush it on a piece of pan-fried fish. Add it to a batch of hummus, or mix some with a bit of extra virgin olive oil, and use it for dipping crusty bread. Enjoy.
• 22. Here is a really yummy recipe for a spicy wing dipping sauce: • 6 tablespoons sweet butter, unsalted • 6 tablespoons harissa sauce • 1 - 2 pinches cayenne pepper • 1/4 cup fresh clover honey Mix all the ingredients together in a small saucepan over medium-low heat. Allow to simmer for about 2 minutes, then cool... So yummy.
• 23. Keep the faith, and keep cooking.