Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 12 Times
Can be made ahead of time.
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Harissa
Cookbook
Yield : Makes about 1/3 cup (75 ml)
Ingredients
- 4 cloves garlic
- 3 reconstituted red chile peppers (see tips)
- 2 reconstituted sun-dried tomatoes
- 1½ tbsp (22 ml) freshly squeezed lemon juice
- 1 tbsp (15 ml) sweet paprika
- 2 tsp (10 ml) toasted caraway seeds (see tips)
- 2 tsp (10 ml) toasted coriander seeds
- 1 tsp (5 ml) toasted cumin seeds
- ½ tsp (2 ml) salt
- 3 tbsp (45 ml) extra virgin olive oil
Directions
1. In a mini-chopper, process garlic, chiles, sun-dried tomatoes, lemon juice, paprika, caraway, coriander, cumin and salt until combined. Add oil and process until smooth and blended. Store, covered, in the refrigerator for up to 1 month, covering the paste with a bit of olive oil every time you use it.
Notes
To prepare the chiles, remove the stems and combine with 1 cup (250 ml) boiling water in a small bowl. Make sure they are submerged and set aside for 30 minutes, until soft. Drain and coarsely chop.
To toast the seeds, combine caraway, coriander and cumin seeds in a dry skillet over medium heat. Cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a spice grinder or mortar and grind.
© 2008 Judith Finlayson
Nutritional Information
Nutrients per serving
Nutritional information is based on 5 servings.5
100 kcal
3 % daily value
72 % daily value
2 % daily value
190 mg
17 mg
1 g
2 g
2 g
6 g
0 mg
254 mg
1 g
9 g
7 % daily value
