Best 2 Harissa Paste Recipes
**Harissa Paste: A Journey Through Flavor and Spice**
In the realm of culinary delights, few condiments hold a candle to the vibrant and versatile harissa paste. This zesty condiment, originating from North Africa, has captivated taste buds worldwide with its fiery kick and aromatic allure. Harissa paste boasts a rich tapestry of flavors, featuring a harmonious blend of roasted red peppers, cumin, coriander, and a hint of chili peppers, all brought together by a luscious coating of olive oil. Its fiery red hue is a testament to its bold and assertive character, making it a staple in Middle Eastern and North African cuisines.
This article presents a curated collection of delectable harissa paste recipes, each offering a unique twist on this culinary gem. From the classic Tunisian harissa to the smoky Moroccan harissa, these recipes capture the essence of harissa's versatility and global appeal. Dive into the vibrant flavors of harissa and embark on a culinary adventure that will tantalize your taste buds and transport you to the bustling souks of North Africa.
**Recipes Included:**
1. **Classic Tunisian Harissa:** The cornerstone of harissa pastes, this recipe stays true to the traditional North African flavors. It combines roasted red peppers, cumin, coriander, garlic, and chili peppers in a fiery symphony of spice.
2. **Smoky Moroccan Harissa:** This variation infuses harissa with a smoky depth of flavor by roasting the red peppers over an open flame. The result is a rich and complex paste that pairs perfectly with grilled meats and vegetables.
3. **Spicy Harissa Paste:** For those who crave an extra kick of heat, this recipe amps up the chili pepper content, creating a fiery harissa paste that will set your taste buds ablaze.
4. **Roasted Garlic Harissa:** This recipe adds a mellow sweetness to the harissa by roasting the garlic before combining it with the other ingredients. The result is a smooth and flavorful paste with a hint of garlic undertones.
5. **Harissa Paste with Preserved Lemons:** This unique recipe incorporates preserved lemons, adding a tangy and briny dimension to the harissa. It pairs exceptionally well with seafood and fish dishes.
6. **Harissa Paste with Honey:** For a touch of sweetness and balance, this recipe incorporates honey into the harissa mix. The resulting paste is perfect for glazing roasted vegetables or as a marinade for chicken and lamb.
7. **Green Harissa Paste:** A refreshing twist on the classic harissa, this recipe uses green bell peppers instead of red, resulting in a vibrant green paste with a milder heat level. It's perfect for those who prefer a more herbaceous flavor profile.
HARISSA PASTE
Harissa paste is easy to make at home. Many recipes include vinegar for preservation, but it gives the harissa an off-taste. This is an authentic recipe, made without vinegar.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove stems from chili peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.
- Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander and cook until fragrant, about 30 seconds. Stir so the spices won't burn.
- Toss chili peppers, spices, 1/4 cup olive oil, and garlic in a baking dish large enough to fit chili peppers in one layer.
- Bake in the preheated oven until chili peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.
- Transfer to a food processor and puree until paste-like but still a little chunky. Season with salt.
- Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.6 g, Fat 18.8 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 2.6 g, Sodium 52.1 mg, Sugar 7.2 g
SLOW-ROASTED SALMON WITH HARISSA PASTE
Number Of Ingredients 1
Steps:
- Preheat oven to 275°. Whisk oil, harissa, and garlic in a medium bowl. Pour half of harissa oil into a 2.5-qt. baking dish and swirl to coat. Thinly slice a lemon half and remove any seeds; scatter slices in dish. Season salmon on all sides with salt and place in dish. Pour remaining harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon. Roast 15 minutes. Remove from oven and baste fish with harissa oil pooled in dish. Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10-20 minutes longer. Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish, squeeze remaining lemon half over, and scatter some herbs around.
- 1
Tips:
- Use dried peppers: Dried peppers have a more concentrated flavor than fresh peppers, so they're ideal for making harissa paste. If you're using fresh peppers, you'll need to use more of them to get the same level of flavor.
- Toast the peppers and spices: Toasting the peppers and spices before blending them will bring out their flavor and make the paste more aromatic.
- Use a food processor: A food processor is the best tool for making harissa paste. It will quickly and easily blend the peppers, spices, and oil into a smooth paste.
- Adjust the consistency: The consistency of harissa paste can be adjusted by adding more or less oil. If you want a thicker paste, add less oil. If you want a thinner paste, add more oil.
- Store the paste in a jar or container with a tight-fitting lid: Harissa paste can be stored in the refrigerator for up to 2 weeks. It can also be frozen for up to 6 months.
Conclusion:
Harissa paste is a versatile condiment that can be used to add flavor to a variety of dishes. It can be used as a marinade, dipping sauce, or spread. It can also be added to soups, stews, and curries. With its smoky, spicy, and slightly tangy flavor, harissa paste is a great way to add a little extra flavor to your meals.
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