Harissa paste
4 servings
25 minutes
Harissa is a vibrant, aromatic paste that comes from North African and Middle Eastern cuisines. Despite its popularity in various regions, this version made from roasted red peppers has a mild yet rich spiciness. The smoky-sweet flavor of the peppers beautifully complements the deep spices of cumin and coriander, while garlic adds a kick. Olive oil softens the texture of the paste and helps to enhance the flavors of the spices. Harissa can be added to meat and vegetable dishes, used as a marinade or sauce. Its thick consistency makes it ideal for spreading on bread or mixing with yogurt for dips. This paste is a true source of warmth and aroma, adding bright notes to any dish.
1
Preheat the oven to 180ºC. Grease a baking tray with vegetable oil. Wash the peppers thoroughly and dry them. Place them on the tray, drizzle with 2 tablespoons of vegetable oil, cover with foil, and put in the oven for 40 minutes. Remove the peppers from the oven and let them cool to room temperature. Cut each in half lengthwise, remove the seeds and stems.
- Red chili pepper: 1 piece
- Olive oil: 100 ml
2
Chop the peppers to a consistency of uneven puree using a blender or by hand.
- Red chili pepper: 1 piece
3
Peel the garlic and chop it very finely. Place the chopped peppers and garlic in a bowl. Add cumin and coriander, salt, and mix thoroughly.
- Garlic: 1 clove
- Cumin seeds (jeera): 50 g
- Ground coriander: 1 teaspoon
- Coarse salt: 1 tablespoon
4
Transfer the harissa to a clean jar. Cover with olive oil.
- Olive oil: 100 ml