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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%)
 

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