Red Harissa Recipe

Harissa

Harissa is a hot and explosive Moroccan Dip made of loads of variety of chilies and pepper, commonly served in Mediterranean restaurants. Harissa has its roots in Tunisia and slowly it’s popularity reached Libya, Algeria and now Morocco. My family is addictive to this sauce. Though there is a truck of chilies that goes into the making of Harissa yet it is not tongue burning. In fact, your taste buds crave for more. I am not a huge fan of Mediterranean cuisine but I like few dishes here and there, Red Harissa is one of them. Red Harissa is one multi-purpose dip which can be used in so many ways, a spoonful of Harissa in yogurt or cream and an excellent dip for cocktail snacks is ready, fish marinated in Harissa and grilled served over the bed of couscous salad is another favorite. We love to season corns with a dash of Harissa and lemon. It is surely a versatile dip. 
 
 
 
Learn how to make Harissa in few simple steps:
 
Red Harissa Recipe
Yields 250 gram
Print
Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 1 red bell pepper, whole
  2. 10-15 dried long red chilies
  3. 4 – 5 small red chilies
  4. 3 – 4 cloves garlic
  5. Salt, as per taste
  6. 1 tsp cumin seeds, roasted
  7. 1 tsp caraway seeds (Black Cumin), roasted
  8. 60ml olive oil
Instructions
  1. Take hot water in a bowl and soak the dried red chilies and cover the bowl, this is to rehydrate dried red chillies.
  2. For roasting bell pepper either it can be done in oven or over the flames.
  3. Preheat the oven to 200C. Place bell pepper on a tray and roast till blackened and blistered, turning often. Remove and place in a bowl, cover with a kitchen towel and leave for 10 minutes. Peel off skin carefully, discard seeds and stalk.
  4. Drain the soaked red chillies and place with remaining ingredients in blender and make a smooth puree.
  5. Store in clean, dry, airtight container. To increase the shelf life keep in refrigerator and use dry spoon to scoop out Harissa.
  6. This stays well for 3 – 4 weeks in fridge.
Fun FOOD and Frolic http://www.funfoodfrolic.com/

 

 

Condiments | Nov 06, 2013 By Hina Gujral

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Comments

  1. Leave a Reply

    Tara nair
    November 6, 2013

    I loved the recipe as well as your blog. Wonderful job, will keep peeking in. Good luck :)

  2. Leave a Reply

    Shiju Sugunan
    November 7, 2013

    This sounds interesting. I should definitely give it a try. Great photos again.
    Keep up the good work. Hope you can fill the void created by the sad demise of Tarla Dalal.

  3. Leave a Reply

    i NumeroUnity
    January 14, 2014

    I loved this red harissa concept and recipe…I am planning to buy a fridge soon and will definitely try this one out :)

    http://www.hautekutir.com

  4. Leave a Reply

    FunFoodand Frolic
    November 7, 2013

    Shiju Tarla Ji was a cooking legend and I am just an amateur cook….

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