Condiment, Dip or Spread, Vegan, Vegetarian
Leave a comment

Harissa

Harissa | The Full-time Foodie

As promised in my last post, I’m sharing the recipe for Harissa that I found in Marcus’ book, ‘Marcus Off Duty’.  I don’t know if I’ve ever had harissa, it’s possible that it was mixed into a dish I’ve had.  But this was the first time I truly had harissa and it was amazing!  I googl-ed harissa and realized that there are a number of variations.  I think that’s kind of the best part about this condiment, you can have different kinds of harissa and tailor it to your taste-buds.  The biggest key to any recipe though is to use a mild chile powder, else it can be quite difficult to incorporate into a dish or use as a condiment.  I didn’t have aleppo pepper and the only true chili powder I did have was an Indian one my mom gave me that is insanely spicy.

So I decided to use a mix of cayenne and paprika.  Cayenne is pretty spicy, but mixing it with paprika was actually perfect.  It had a little kick but didn’t overwhelm me with the burn.  You can research other kinds of pepper/powder to use, but I found this worked perfectly and both the powders are very easy to find in grocery stores.  

What can you use harissa for?  Well for starters, the recent paella I made derived all it’s flavors from the harissa alone!  You can use it as a rub for meats, flavoring for grains like rice or quinoa, add it to a stir fry… the sky is the limit.  It’s quite versatile and a nice change from my Asian and Indian sauces/flavorings.  Hope you enjoy this as much as I do!

Harissa | The Full-time Foodie

Harissa
Print
Prep Time
2 min
Cook Time
10 min
Prep Time
2 min
Cook Time
10 min
Ingredients
  1. 1/4 cup olive oil
  2. 1/2 cup mix of cayenne pepper & paprika (or 1/2 cup of any mild chile powder)
  3. 2 garlic cloves - minced
  4. 1/2 Tbsp ground coriander
  5. 1/2 tsp fennel seeds - ground
  6. 1 tsp salt
  7. 1 Tbsp mint - chopped
Instructions
  1. Heat the olive oil in a small saute pan over medium heat.
  2. When oil heats up and starts to shimmer, add the garlic and cook until golden (about 3-4 minutes).
  3. Remove the pan from heat and add the cayenne/paprika mix, ground coriander & fennel, salt and the chopped mint.
  4. Mix well and let it cool.
  5. Use immediately or store in an airtight container for up to 2 weeks in the refrigerator.
Notes
  1. For the cayenne pepper & paprika mix, I used a 50-50 ratio. Please adjust the ratio based on your preference of spice level. Harissa is typically made with a mild chile powder.
  2. Store unused harissa in an airtight container and refrigerate. It should keep for 2 weeks in the fridge.
Adapted from Marcus Off Duty
Adapted from Marcus Off Duty
The Full-time Foodie http://thefulltimefoodie.com/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>