← Back to Search Results
African, Moroccan
North African Chili Paste

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Harissa

Harissa is an North African condiment or chili paste that gives a little zip to a dish. It’s fun to use instead of cocktail sauce and is delicious whisked into broths or soups with as heavy a hand as you like. It’s often used in tagine (a stew or long braise) to give the sauce a dark red, rusty color and a little or a lot of heat. There are many different versions of harissa, they can be smooth, coarse, extra hot, or very garlicky.

An Algerian chef named Michel Anik, whom I worked with at 8 Holyoke in Harvard square, taught me to use sun-dried tomatoes as a sweet concentrated tomato element, which gives the harissa a consistency similar to a thick ketchup or jam.

Yield: Makes 2 cups

Ingredients

  • 1 cup ground Urfa chilies
  • 2 teaspoons chopped garlic (about 2 large cloves).
  • ½ cup, sun dried tomatoes, soaked in warm water for at least 1 hour
  • 3 teaspoons kosher salt
  • 1 cup water
  • 1 tablespoon moroccan ras el hannout
  • ¼ cup olive oil

Directions

Combine all the ingredients in a blender and purée them on high speed until smooth, for about 3 minutes. The harissa should be as smooth as a thick ketchup. Store it in an airtight container in the refrigerator for a couple of weeks.


© 2006 Ana Sortun
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 32 servings, but does not include moroccan ras el hannout recipe. For nutritional information on moroccan ras el hannout recipe, please follow the link above.

21kcal (1%)
2mg (0%)
1mg (1%)
16mcg RAE (1%)
51mg
3mg
0g
1g
0g
1g
0mg (0%)
177mg (7%)
0g (1%)
2g (3%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cooking-for-friends Cooking for Friends
by Gordon Ramsay
in-the-kitchen-with-david In the Kitchen with David
by David Venable
martin-yans-china Martin Yan's China
by Martin Yan
lidias-italy Lidia's Italy
by Lidia Bastianich
spice Spice
by Ana Sortun
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?