Harissa
From rottman 15 years ago
- - to make
- Serves 1
A hot and spicy sauce that goes very nicely with fish dishes. While Harissa can be purchased in speciality markets, you can also make your own. Here's one of many variations.
Ingredients
- 2 oz dried Baklouti chiles, wiped clean, stemmed, and seeded shopping list
- 4 tsp fennel seeds shopping list
- 2 tsp coriander seeds shopping list
- 1 tsp crushed red pepper shopping list
- 1 tsp coarse salt shopping list
- 3 garlic cloves, chopped shopping list
- 6 tb olive oil, plus a little shopping list
How to make it
- Put the chiles in a heatproof bowl and cover with simmering water. Let the chiles rehydrate for 15 to 20 minutes.
- Meanwhile, put the fennel and coriander seeds in a spice grinder with the crushed red pepper, if using, and salt. Grind to a fine powder, and pour into a food processor. Add the garlic to the processor.
- Spoon 2 tablespoons of the chile soaking water into the processor, then drain the chiles and add them. Pulse a few times to make a very coarse paste. Scrape the sides down, then turn on the processor and pour in the oil. Process until you have a thick paste - don't worry, it needn't be completely smooth.
- Pack the harissa into a glass jar, cover with a film of olive oil, and refrigerate. It will keep about a month.
- Baklouti chiles, the traditional Tunisian hot pepper for harissa, are available from Kalustyan's (www.kalustyans.com).
The Rating
Reviewed by 3 people-
Thanks, dave! My ^5 and it's been added to Homemade Condiments and Sauces...
Lorraine
lacrenshaw
in Horsham loved it
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