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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.

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สูตรโดย Tunisian home kitchens · 🏺 ดั้งเดิม · 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.

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วิธีทำ

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.

💡 เคล็ดลับ

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.