HARISSA

Sauces and chutneysVegan RecipesVegetarian recipesMiddle Eastern
Written By Shilpa Anand
Harissa This hot , aromatic paste is made from chilies, red bell pepper, assorted spices and fresh herbs. It’s widely used in North Africa and Middle Eastern cuisines as a condiment.Harissa originally hails from Tunisia and has become a cornerstone …

Harissa
This hot , aromatic paste is made from chilies, red bell pepper, assorted spices and fresh herbs.
It’s widely used in North Africa and Middle Eastern cuisines as a condiment.Harissa originally hails from Tunisia and has become a cornerstone for may Tunisian , Israeli , Moroccan , Libyan and Algerian dishes.

INGREDIENTS:

  • 2 - 3 fresh red hot peppers

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  • 2-3 dried red chillies( Kashmiri or Byadgi)

  • 1 red bell pepper 

  • ½ tsp coriander seeds

  • ½ tsp fennel seeds

  • ½ tsp cumin seeds

  • 4-5 cloves of garlic

  • 1 onion

  • Salt to taste

  • ½ lemon juice

  • 1tbsp olive oil(not pictured)

INSTRUCTIONS:

  • Fire roast the red bell pepper. Keep turning it until the skin turns black and red pepper is slightly soft. Peel or scrape off skin before use

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  • Boil the red hot peppers in water for 2-3 mins 

  • Soak the dried red chillies in hot water for few mins

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  • Dry roast the coriander, cumin and fennel over medium heat until aromatic.

  • Blend all the ingredients with a little water.

  • Drizzle olive oil into the blender and blend once more.

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  • Taste and adjust seasoning if required.

    Your delicious spicy Harissa is ready.

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Shilpa Anand
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