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Harissa - The Next Spicy Condiment Craze
Posted on 5/22/15 at 9:03 am
Posted on 5/22/15 at 9:03 am
A Tunisian hot chili pepper paste the main ingredients of which are roasted red peppers, Serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation.
Has anyone one on the board had experiences with it?
It sounds delicious.
Has anyone one on the board had experiences with it?
It sounds delicious.
This post was edited on 5/22/15 at 9:04 am
12
Posted on 5/22/15 at 9:19 am to eyepooted
Had a lamb burger at the Sunflower Café in Sonoma, CA and they topped the burger with a house made harissa.
Very spicy, flavorful, and good.
Very spicy, flavorful, and good.
Posted on 5/22/15 at 9:23 am to eyepooted
quote:
It sounds delicious.
looks delicious too.
Posted on 5/22/15 at 9:51 am to eyepooted
I was going to start a thread on this last night!! 
This is one of my absolute favorite condiments. It is hard to find in stores but seems to be easy to make.
This is one of my absolute favorite condiments. It is hard to find in stores but seems to be easy to make. 
Posted on 5/22/15 at 9:55 am to eyepooted
Been looking for a good reason to buy the bags of dried peppers in the grocery store. Also, it would be a good use for these caraway seeds I can't seem to use up.
Posted on 5/22/15 at 10:55 am to eyepooted
There's a place in San Fran we always go for happy hour that has it on an app tray that is perfect for casual beer drinking by the bay.
It's great to dip pita or some other soft flat bread or chip into, pairs well on a tray with hummus. I could certainly see it catching on like hummus has
It's great to dip pita or some other soft flat bread or chip into, pairs well on a tray with hummus. I could certainly see it catching on like hummus has
Posted on 5/22/15 at 7:19 pm to eyepooted
Making THIS tonight. Most all the recipes I saw were very similar. I couldn't find the dry chilies so I went with red bell pepper and red jalapeños. Plan on roasting all of them and going from there. I have no idea what this SHOULD taste like so I guess it doesn't matter!
Posted on 5/25/15 at 12:07 pm to Aubie Spr96
Ended up doing the fresh Harissa recipe I found HERE.
It's pretty freaking hot right now. Stuck it in the fridge with a tablespoon of olive oil on top. Looking forward to using some in my tangine or using it on some lamb burgers mixed with some mayo.
Thanks.
It's pretty freaking hot right now. Stuck it in the fridge with a tablespoon of olive oil on top. Looking forward to using some in my tangine or using it on some lamb burgers mixed with some mayo.
Thanks.
Posted on 6/18/15 at 11:19 am to eyepooted
Made the following recipe using dried New Mexico chilies which are very mild. This is way better than my first attempt. Was the perfect addition to last night's lamb tangine. One could effectively substitute it for any recipe using tomato paste.
4 ounces dried chiles of your choice (see Recipe Notes)
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 to 4 garlic cloves, peeled
1 teaspoon kosher salt, or to taste
2 tablespoons extra virgin olive oil, plus more for storing
Optional additions: fresh lemon juice, preserved lemon, fresh or dried mint, fresh cilantro, sun-dried tomatoes, tomato paste, cayenne, paprika
Looking forward to lamb burger this weekend using harissa instead of ketchup.
4 ounces dried chiles of your choice (see Recipe Notes)
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 to 4 garlic cloves, peeled
1 teaspoon kosher salt, or to taste
2 tablespoons extra virgin olive oil, plus more for storing
Optional additions: fresh lemon juice, preserved lemon, fresh or dried mint, fresh cilantro, sun-dried tomatoes, tomato paste, cayenne, paprika
Looking forward to lamb burger this weekend using harissa instead of ketchup.
Posted on 6/18/15 at 11:49 am to eyepooted
i love that shite. got a bowl from the "Hummus Guy" at the Napa Farmer's Market at Oxbow and ate it on everything.
Posted on 6/18/15 at 2:06 pm to Mung
can we get some pics of the lamb?Posted on 6/18/15 at 2:25 pm to eyepooted
Lamb tangine was awesome. I didn't get any pics though. Gonna try it again with pork next time and make it a jambalaya.
Posted on 6/18/15 at 4:20 pm to Aubie Spr96
I use it on chicken as a marinade, rub chicken with olive oil and sprinkle Harissa and left it sit for a while in fridge. Whole food carries tons of spice mixtures if you arent into grinding up your own
Posted on 6/18/15 at 4:25 pm to eyepooted
Not a place that I would normally post about on this board, but I watched the last LSU game at BWW and their wing of the month was called Moroccan Fire, and you could taste a similar taste to Harissa in the sauce. Not bad at all.
This post was edited on 6/18/15 at 4:26 pm
Posted on 10/26/15 at 7:13 pm to Jonas
I really don't see how this stuff hasn't caught on yet. It is absolutely addictive.
Posted on 10/26/15 at 7:43 pm to mouton
4 ounces dried Casabel chiles
(3) dried Chipotle chilies
1 teaspoon cocoa powder
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 tablespoon raisins
3 to 4 garlic cloves, peeled
1 teaspoon kosher salt, or to taste
2 tablespoons extra virgin olive oil, plus more for storing
Couple of sprigs of fresh oregano
You can literally do anything with this combo. I added half a cup of it to one cup of beef broth last night to complete my barbacoa recipe. Its delicious.
(3) dried Chipotle chilies
1 teaspoon cocoa powder
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 tablespoon raisins
3 to 4 garlic cloves, peeled
1 teaspoon kosher salt, or to taste
2 tablespoons extra virgin olive oil, plus more for storing
Couple of sprigs of fresh oregano
You can literally do anything with this combo. I added half a cup of it to one cup of beef broth last night to complete my barbacoa recipe. Its delicious.
This post was edited on 10/26/15 at 7:44 pm
Posted on 10/26/15 at 9:54 pm to mouton
It has caught on pretty much across the country. I think it's just a little late making down here. I also think it's one of those sauces that's not for everyone. It can be intense
Posted on 10/26/15 at 10:02 pm to eyepooted
All the Turkish kebab places in Europe have it. It's awesome
Posted on 10/27/15 at 12:17 am to Aubie Spr96
I've made it like this before. I used it in a shakshuka, and as a sauce for chicken. Good stuff.
Posted on 10/27/15 at 7:05 am to RabidTiger
What brands has everyone tried? The only kind I have seen in stores was a mild version called Mina until I found a brand called Mustapha at World Market.
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