FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home

RECIPESSeasonings & Marinades 1 >  Harissa, Moroccan

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

MOROCCAN HARISSA

 

A fixture on Moroccan tables, harissa is a spicy red pepper condiment. As we grow a variety of peppers each year, the garden and how the peppers taste tend to determine the proportion of different types of peppers. I use some sweet red bell peppers for a solid pepper background taste, and then build on that with hotter varieties.


Ingredients

• 2 red bell peppers, roasted and peeled
• 10-12 hot red chiles - jalapenos, habaneros, cayenne, arboles, serranos... whatever's fresh, wonderful and available
• 2 cloves garlic, peeled
• 2 teaspoons caraway seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seed
• Salt - probably a teaspoon but if you're salt-phobic, use 1/2 tsp

• 1/4 to 1/2 cup olive oil


Directions

Roast and peel the bell peppers.

Don't peel the hot peppers. Get rid of the hard stem bits and roughly chop the rest, including the seeds.

Put the caraway, coriander and cumin seeds in a small dry skillet, turn on the gas to medium-high, and when you start to smell the spices, shake the pan as though you're making popcorn the old-fashioned way. When they start to smell again, set the pan aside to cool.

Put everything except the olive oil in a food processor (or mortar and pestle or blender if you don't have a processor) and let 'er rip. Add enough olive oil - slowly - to make the harissa about the texture of a thick spaghetti sauce. Put it in a jar, smooth the top and pour a film of olive oil over it. Refrigerate until you use it up.

Hint: For your guests who reach for water to put out the heat - milk or cheese or a piece of bread work much better. Water just spreads it around.


Roasting and peeling peppers:
Place each pepper over an open gas flame on your stove if you have gas, or under the broiler, or on a grill.

Char the skin - get it blackened - then run the pepper under cold water, peeling off the skin as you go.

Pull or cut out the stem, seeds and membrane.

Some recipes will tell you to put the blackened peppers in a bowl and cover with plastic wrap, or in a plastic bag. This steams them so the skins loosen and come off, but it also changes the flavor and texture of the peppers. For this recipe, fresher and sweeter red peppers combine with the hot peppers to give a complex layered flavor.

Chocolate for Breakfast
Barbara Passino

 

 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.