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24
Butters/Dips/Dressings/Sauces
Harissa
Harissa is a popular North African spicy condiment that is usually paired with meats and vegetables
alike. This is not a truly traditional recipe, since we added some sweet, roasted red peppers to
tame the heat, but we love it all the same! Try as a topping for our falafel recipe (page 39).
Yield: about 2 cups
INGREDIENTS
3 to 4 ounces dried chiles of your choice
(soaked in boiling water for 30 to 40
minutes. See the instructions in step 1)
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 garlic cloves, peeled
1 teaspoon kosher salt, or to taste
¼ cup roasted red peppers, preferably
fire roasted
1 teaspoon lemon juice
¼ cup extra virgin olive oil, plus more
for storing
INSTRUCTIONS
1. Put the dried chiles into a heatproof bowl and cover with boiling water. Allow to sit for 30 to 40
minutes, or until very soft.
2. While the chiles are soaking, toast the spices. Put the caraway, coriander, and cumin seeds into a
small skillet and set over medium-low heat, stirring constantly. These will toast very quickly, so do not
walk away. Remove from heat once they are just fragrant (if they get too dark, they will taste bitter).
3. Once the chiles have sufficiently soaked, drain and then remove the stems and seeds (this is best
done while wearing gloves to prevent the spicy oils from getting into your hands).
4. Insert the chopping blade into the work bowl of the food processor. Add the seeded chiles and
toasted spices, along with the garlic, salt, roasted peppers, and lemon juice. Pulse a few times to
break up and then process on High to blend. While the unit is running, add the olive oil through the
drizzle hole in the food pusher and continue to process until very smooth, stopping to scrape down
the sides of the bowl as necessary. If a thinner consistency is desired, add additional olive oil or water
to the mixture.
5. Transfer to a jar and be sure to top with a little olive oil to help preserve the sauce. Harissa can be
stored in the refrigerator for up to one month, as long as there is oil on top of the sauce.
Nutritional information per serving (2 tablespoons):
Calories 57 (58% from fat) • carb. 5g • pro. 1g • fat 3g • sat. fat 1g • chol. 0mg • sod. 78mg • calc. 14mg • fiber 0g
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