Harisa

Harisa Recipe: Traditional Tunisian Vegetarian Delight

Region / culture: Tunisia | Preparation time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Harisa is a spicy paste made from dried peppers, garlic, and various spices. It is a versatile condiment that can be used in a variety of dishes to add heat and flavor.

History

Harisa originated in North Africa, specifically in Tunisia, where it is a staple in the cuisine. It is traditionally made by grinding dried peppers with garlic, spices, and olive oil to create a thick paste.

Ingredients

2 oz (57 g) of mildly hot dried guajillo chile peppers
2 oz (57 g) of mild dried anaheim chile peppers
5 garlic cloves, peeled
2 tbsp of water
2 tbsp of extra virgin olive oil
0.5 tsp of freshly ground caraway seeds
0.25 tsp of freshly ground coriander seeds
1.5 tsp of salt
extra virgin olive oil for topping off

How to prepare

Soak the chile peppers in tepid water until they are softened, which should take around 45 minutes to 1 hour. Drain the peppers and remove their stems and seeds. Place the softened peppers, garlic, water, and olive oil in a blender or food processor. Process the mixture until it becomes smooth, pausing occasionally to scrape down the sides of the blender or food processor.
Transfer the blended mixture to a small bowl and add the caraway, coriander, and salt. Stir everything together. Store the paste in a jar and make sure to cover the surface of the paste with a layer of olive oil. Whenever you use the paste, remember to top it off with olive oil, ensuring that no paste is exposed to air. This is important to prevent spoilage.

Variations

To make a hot harisa, use 4 oz (113 g) of dried guajillo chile peppers and 0.5 oz (14 g) of dried de Arbol peppers.
Add lemon juice for a tangy twist.
Mix in some honey for a touch of sweetness.
Use different types of dried peppers for varying levels of spiciness.

Notes

To make salsat al-harisa, harisa sauce, used as an accompaniment to grilled meats, stir together 2 tsp harisa, 3 tbsp olive oil, 2 tbsp water, and 1 tbsp finely chopped fresh parsley leaves.

Cooking Tips & Tricks

Soaking the dried peppers in water helps to soften them and make them easier to blend.

- Adding a layer of olive oil on top of the paste helps to preserve it and prevent spoilage.

- Adjust the amount of dried peppers used to control the level of spiciness in the harisa.

Serving Suggestions

Harisa can be used as a marinade for meats, a topping for grilled vegetables, or mixed into soups and stews for added heat and flavor.

Cooking Techniques

Blend the dried peppers and garlic until smooth.

- Stir in the spices and salt to create a well-balanced flavor profile.

Ingredient Substitutions

Use fresh peppers instead of dried for a milder flavor.

- Substitute vegetable oil for olive oil if desired.

Make Ahead Tips

Harisa can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Presentation Ideas

Serve harisa in a small bowl with a drizzle of olive oil on top for a beautiful presentation.

Pairing Recommendations

Harisa pairs well with grilled meats, roasted vegetables, and couscous dishes.

Storage and Reheating Instructions

Store harisa in a sealed jar in the refrigerator. To reheat, simply bring to room temperature before using.

Nutrition Information

Calories per serving

Each serving of harisa contains approximately 50 calories.

Carbohydrates

Each serving of harisa contains approximately 2 grams of carbohydrates.

Fats

Each serving of harisa contains approximately 5 grams of fats.

Proteins

Each serving of harisa contains approximately 1 gram of protein.

Vitamins and minerals

Harisa is a good source of vitamin C, vitamin A, and iron.

Alergens

Harisa may contain allergens such as garlic and olive oil.

Summary

Harisa is a flavorful condiment that is low in carbohydrates and calories. It is a good source of healthy fats and vitamins.

Summary

Harisa is a spicy and flavorful condiment that adds heat and depth to a variety of dishes. With its simple ingredients and easy preparation, it is a versatile staple to have in your kitchen.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Fatima, who lived in a small village nestled in the mountains of Lebanon. Fatima was known far and wide for her delicious cooking, and I always cherished the opportunity to learn from her.

On this particular day, Fatima invited me into her kitchen to watch her prepare a special dish called Harisa. I had never heard of it before, but as soon as she started cooking, the tantalizing aroma filled the room, and I knew I had to learn how to make it myself.

As she chopped and stirred, Fatima shared the history of Harisa with me. She explained that it was a traditional dish that dated back centuries, with each family having their own unique recipe passed down through generations. The key to a perfect Harisa, she told me, was patience and attention to detail.

I watched intently as Fatima combined bulgur wheat, chicken, and a blend of spices in a large pot. She then let it simmer slowly for hours, stirring occasionally to ensure the flavors melded together perfectly. The result was a rich, hearty stew that was both comforting and delicious.

After the Harisa had finished cooking, Fatima served me a steaming bowlful, topped with a drizzle of olive oil and a sprinkle of fresh herbs. With the first bite, I knew I had found a new favorite dish. The warm spices danced on my tongue, and the tender chicken melted in my mouth. I could taste the love and history that had gone into every bite.

Before I left Fatima's home that day, she handed me a handwritten recipe for Harisa. She told me that it was time for me to carry on the tradition and share this beloved dish with my own family. I promised her that I would, and as I left her home, I knew that Harisa would forever hold a special place in my heart.

Over the years, I have continued to make Harisa for my family and friends, each time adding my own twist to the recipe. I have shared it at countless gatherings, where it is always met with rave reviews and requests for seconds. I have even passed the recipe down to my own children, who now make it for their families as well.

As I stand in my kitchen now, preparing a pot of Harisa for dinner tonight, I can't help but smile at the memories that flood back to me. The scent of the simmering stew fills the room, bringing me back to that warm summer day in Fatima's kitchen so many years ago. I am grateful for the friendships and traditions that have shaped me into the cook I am today.

As I take the first bite of my Harisa, I am transported back to that moment with Fatima, where I first fell in love with this dish. The flavors are just as rich and comforting as I remember, and I know that I will continue to make Harisa for years to come, carrying on the legacy that was shared with me so long ago.