This post on Harissa is inspired by so many of my fellow bloggers.
- Ever since Garima went on a culinary journey across the middle-east I have wanted to explore more of this region’s delicious cuisine apart from the Hummus, Falafel and Revani that I have tried. Do visit Garima’s lovely blog at http://www.cafegarima.com.
- Elaine posted a medley of sauces (Harissa among them) in a single Let’s get saucy post which had me drooling. You will find some wonderful recipes at Elaine’s blog at http://foodbod.wordpress.com/.
- Sridevi posted this wonderful recipe of Kenyan Masala Fries that made me realise how little I knew of the cuisine from the African continent. Sridevi’s blog at https://coconutcraze.wordpress.com/ is of my favourites as she has many traditional Indian recipes with others which seem exotic (to me) and challenge my cooking horizons.
Getting back to the recipe of the day, I wanted to try many a African recipe and found that many of them used condiments like Harissa and so I decided to make them first.
Harissa is a fragrant chilli paste that most Indians would love because it has familiar spices; yet it is quite unlike most Indian masalas in the final analysis.
Makes: 1/2 Cup
Preparation Time: 30 Minutes
Grinding Time: 5 Minutes
- Dried Kashmiri Red Chillies – 4
- Spicy Dried Red Chillies – 4
- Olive Oil – 2 to 3 tbsp + 2 tbsp for storing
- Ajwain or Caraway Seeds – 1/2 tsp
- Jeera or Cumin Seeds – 3/4 tsp
- Sabut Dhania or Coriander Seeds – 1 tsp
- Garlic Cloves – 3 Cloves
- Lemon Juice – 1 tbsp
- Salt to Taste
- Place the dried chillies in a large bowl.
- Boil about a cup of water.
- Pour the boiling water over the chillies. Ensure that the chillies are completely submerged.
- Let the chillies soak in the water for about 30 minutes.
- While the chillies are soaking:
- Peel the garlic cloves and set aside.
- Dry roast the coriander seeds till they start to change colour. Set aside.
- Dry roast the caraway seeds till they start to change colour. Set aside.
- Dry roast the cumin seeds till they start to change colour. Set aside.
- After the chillies have soaked:
- Remove the chillies from the water.
- Squeeze lightly to remove the excess water.
- Grind together the soaked chillies; roasted cumin, caraway, and coriander seeds; and garlic cloves into a coarse paste.
- Add 1 tbsp of lemon juice and grind to a coarse paste.
- Add 2 tbsp of olive oil and grind to a smooth paste. Add more oil, if required, if the harissa paste seems too dry.
- Add salt and mix well.
- If you are storing the Harissa:
- Transfer it into a dry container.
- Cover with a layer of olive oil.
- Each time you use Harissa:
- Mix well.
- Use what you want.
- Cover again with a thin layer of olive oil.