Débutant

Harissa

Name: Harissa
Total time: 30 min
Yield: 16
Cuisine: Tunisian
Ingredients: 80 g Dried red chillies; 5 cloves Garlic; 2 tsp Caraway seeds; 1 tsp Coriander seeds; 100 ml Olive oil; 1 1/2 tsp Salt

Tunisia's red chilli paste: dried peppers soaked soft and pounded with garlic, caraway and coriander into a fiery, faintly smoky paste that goes into or beside almost everything.

Source

Recette de Tunisian home kitchens · 🏺 Traditionnel · Everyday Tunisian cooking — harissa, olive oil, tuna and eggs, and the semolina that anchors the Friday table from Tunis to Sfax.

Tunisian · condiment — An ownerless traditional preparation, so no cook is credited. The cited article opens by calling harissa a Tunisian hot chilli paste and records the garlic, caraway and coriander that define it. Proportions here are this book's own; every household's differ.

Background on Wikipedia ↗

Watch it being made · 3 videos

Jewlish itsvegansis Rick Stein Restaurants

⏱ 30 min🍽 16 portions🔥 45 kcal🇹🇳 Tunisie🌶️🌶️🌶️

HalalVéganeVégétarienSans glutenSans produits laitiersSans fruits à coque

Ingrédients

Portions

🛒 Acheter les ingrédients

Les produits de base sont exclus — seulement ce qu'il faut aller chercher.

★ signale un ingrédient que la recette dit difficile à trouver ou non substituable.

Étapes

Stem the chillies and shake out most of the seeds, then cover with boiling water and soak 20 minutes until fully soft.
Toast the caraway and coriander in a dry pan for 1 minute until fragrant, then grind them.
Drain the chillies well and squeeze out the water.
💡 Wet chillies make watery harissa that separates and spoils faster. Squeeze harder than feels necessary.
Pound or blend the chillies with the garlic, ground spices and salt to a thick, coarse paste.
Work in the olive oil a little at a time until it is glossy and holds together.
Pack into a clean jar, smooth the top and cover with a finger of olive oil. It keeps a month in the fridge.

💡 Astuces

That oil layer is not decoration — it seals the paste from air. Top it up after every spoonful you take.
Tunisians serve a small dish of it thinned with olive oil at the start of a meal, for dipping bread.
Start with less than you think in cooking. Harissa keeps building heat as a dish simmers.

Harissa

Étapes

💡 Astuces

Vous aimerez aussi

Chicken Tagine with Olives and Lemon

Koshari

Jollof Rice

Misir Wot (Ethiopian Red Lentils)

Harissa

Étapes

💡 Astuces

Vous aimerez aussi

Chicken Tagine with Olives and Lemon

Koshari

Jollof Rice

Misir Wot (Ethiopian Red Lentils)

Partager cette recette