{"collection":"recipes","slug":"1710443206146-harissa","cid":"bafkreigt5mlzqlg5yvxgcyoilqgnqaffsbfqhlp34npzgwbvcyeqacuybm","title":"Harissa","excerpt":"Recipes for traditional harissa using either dried or fresh peppers with toasted spices, garlic, oil and lemon.","body":"### Dried Peppers Harissa\n\n#### Ingredients\n\n| Ingredient      | Amount / Weight | Note                   |\n| --------------- | --------------- | ---------------------- |\n| Dried chilies   | 4 ounces        | Seeded, stems removed  |\n| Garlic cloves   | 3               | Peeled                 |\n| Coriander seeds | 1 teaspoon      |                        |\n| Cumin seeds     | 1 teaspoon      |                        |\n| Caraway seeds   | 1/2 teaspoon    |                        |\n| Salt            | 1 teaspoon      | Or to taste            |\n| Olive oil       | 3 tablespoons   | Plus extra for storing |\n| Lemon juice     | 1 tablespoon    | Freshly squeezed       |\n\n#### Steps\n\n1. Rehydrate dried chilies by soaking them in hot water for 30 minutes. Drain and remove any remaining seeds if desired.\n2. In a dry skillet over medium heat, lightly toast the coriander, cumin, and caraway seeds until fragrant, about 2-3 minutes. Let them cool and then grind them into a fine powder.\n3. In a food processor, combine the rehydrated chilies, ground spices, garlic cloves, salt, olive oil, and lemon juice. Blend until a smooth paste forms.\n4. Transfer to a jar and cover the top with a thin layer of olive oil; this helps preserve the harissa. Store in the refrigerator for up to a month.\n\n### Fresh Peppers Harissa\n\n#### Ingredients\n\n| Ingredient              | Amount / Weight | Note                   |\n| ----------------------- | --------------- | ---------------------- |\n| Fresh red peppers       | 4 large         | Seeded, stems removed  |\n| Fresh hot chili peppers | 3               | Seeded, stems removed  |\n| Garlic cloves           | 3               | Peeled                 |\n| Coriander seeds         | 1 teaspoon      |                        |\n| Cumin seeds             | 1 teaspoon      |                        |\n| Caraway seeds           | 1/2 teaspoon    |                        |\n| Salt                    | 1 teaspoon      | Or to taste            |\n| Olive oil               | 3 tablespoons   | Plus extra for storing |\n| Lemon juice             | 1 tablespoon    | Freshly squeezed       |\n\n#### Steps\n\n1. Char the red and hot chili peppers on a grill or under a broiler until blackened. Place them in a bowl and cover with plastic wrap to steam for 10 minutes. Peel the skin and remove any seeds.\n2. Toast the coriander, cumin, and caraway seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes. Allow to cool, then grind into a fine powder.\n3. In a food processor, blend the charred peppers, ground spices, garlic cloves, salt, olive oil, and lemon juice until smooth.\n4. Transfer to a jar and cover with a thin layer of olive oil to preserve. Store in the refrigerator for up to a month.\n\nUse either harissa as a condiment or marinade.","tags":["harissa","peppers","spice","homemade","condiments","cumin","coriander","olive-oil","garlic","recipe"],"published":true,"createdAt":"2024-03-14T12:06:00Z","updatedAt":"2026-07-16T14:56:28Z"}