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Harissa recipe

Harissa recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Harissa

I love harissa, but the stuff you can buy in the shops just doesn't compare to the real stuff. It can keep for several weeks in the refrigerator.

7 people made this

IngredientsServes: 12

  • 12 fresh hot red chillies
  • 1 tablespoon good olive oil
  • 1 teaspoon cumin
  • 1/4 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 50ml good olive oil
  • 3 large garlic cloves, finely chopped
  • salt

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4.
  2. Cut out the stems, seeds and white insides of the chillies. Chop them roughly.
  3. Heat 1 tablespoon olive oil in a small frying pan and fry spices in it until they become aromatic.
  4. Mix the chillies with 50ml olive oil, garlic and spices. Pour into an ovenproof dish and bake uncovered for at least 1 hour in the preheated oven until the chillies are very soft and secrete a thick liquid. Move them about fom time to time that the edges do not burn.
  5. Allow the mixture to cool slightly then blend it coarsely in a food processor or blender. Add salt and spoon it into a sterilised jar. Smooth out the top and pour additional olive oil on top to seal the harissa so it doesn't dry out. Close the lid firmly and refrigerate.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (1)

by kim_f

Worst recipe in the history of recipes... followed it exactly. garlic burnt to a crisp, and basically an oily burnt final substance. On hindsight cooking diced garlic in oil at 180 C for at least an hour is obviously going to burn..I think this recipe was posted as a joke.-01 Jun 2014(Review from this site AU | NZ)


Harissa Marinated Chickpeas

After experimenting with chickpeas in the Instant Pot, we had an abundance of chickpeas on our hands and plenty of ideas for what to do with them. The best, however? Harissa marinated chickpeas!

Think tender chickpeas marinated in a mixture of garlic, lemon, smoked paprika, and spicy harissa sauce.

Just 8 ingredients, 10 minutes, and 1 bowl required! Let us show you how it’s done!

The main ingredients for this recipe are (we bet you can guess it!): chickpeas + harissa.

For chickpeas, our preferred method is cooking them in the Instant Pot. Here’s why:

  • Speeds cooking time – compared to cooking beans on the stovetop, the Instant Pot does so in a fraction of the time
  • More flavorful – compared to canned, we like homemade because you can season the chickpeas before cooking (with onion, garlic, herbs, oil, salt, pepper, etc.)
  • Less expensive – in our calculations, canned beans are about double the price of making beans from scratch
  • Minimizes exposure to BPA & other materials in can linings

However, we know beans from scratch aren’t always realistic. So canned, drained chickpeas will also work!


1. Spiced Chickpeas With Harissa and Tamarind

These Spiced Chickpeas With Harissa and Tamarind are a heady melody of savory and subtle tartness. The tangy, sweetly sour tamarind, nutty chickpeas and spicy harissa meld well together and it’s even better after a day or two. Make a big batch so you’ll have plenty of leftovers for the rest of the week. It’s wonderful for quick weeknight meals, especially perfect over quinoa and peas, or rice or with some pita bread.


Directions

Cook the chicken until tender, save the broth

Remove and separate all the meat from the bones,

Save the bones to make broth, you’ll need extra liquid for cooking the wheat

Wash the wheat, place in a large pot, add the chicken and broth, start cooking

Cook and stir on medium heat


As the liquid simmers, add more broth ( the one you made with chicken bones or simply add boiling water)

Cook and stir Harissa for 4-5 hours or until all the chicken meat dissolved with wheat,

Thick and heavy porridge consistency is what you need for perfectly cooked Harissa

Remember to stir occasionally to prevent sticking

Harisa is served with clarified or melted butter, pickled veggies are also a must side dish to go with Harisa


Harissa recipe

2 tablespoons tahini sauce

Zest of one orange (optional)

Peeled slivered almonds for decoration

1 tablespoon of tahini to brush baking dish

Sugar syrup for drizzling

To make the syrup

1 teaspoon rose water (optional)

Make the syrup

Place the sugar, water and lemon juice in a pot over medium heat

Bring to a boil, lower the heat and simmer for 5 minutes

Take off the heat and add the rosewater if using

Make the Harissa

Mix the semolina,butter, yogurt, juice, sugar, baking powder, tahini and orange zest in a pot until homogeneous

Brush a baking dish with tahini

Pour the batter into the baking dish

Level the surface using a wet hand

Use a wet line to make cuts in the pattern that you like

You can find step by step picture instructions on how to make this particular pattern here.

Decorate with peeled almonds

Bake on the bottom rack of a preheated oven at 180 until the edges are golden brown (about 30 minutes)

Place under the broiler until the top is golden brown

Take out of the oven and allow it to cool for 5 minutes

Drizzle with syrup (the amount depends on how sweet you want the harissa to be. Do remember that harissa needs to be hot and the syrup needs to be room temperature)


Spicy Harissa Lentils

  • Quick Glance
  • Quick Glance
  • 25 M
  • 45 M
  • Serves 2

Ingredients US Metric

  • For the spicy harissa lentils
  • 1 cup red lentils (no soaking required)
  • 2 cups plus 2 tablespoons quality store-bought or homemade unsalted vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon store-bought or homemade harissa paste, plus more to taste
  • Fine sea salt and freshly ground black pepper
  • For the caramelized onions
  • 1 tablespoon olive oil
  • 2 medium onions (10 oz), halved and thinly sliced
  • 1/4 teaspoon granulated sugar
  • Coarsely ground black pepper
  • 12 fresh flat-leaf parsley leaves, roughly chopped
  • For the garlicky tahini sauce
  • 3 tablespoons olive oil
  • 2 large cloves garlic, crushed
  • 1 1/2 tablespoons tahini
  • 2 to 4 teaspoons freshly squeezed lemon juice
  • Fine sea salt
  • Freshly ground black pepper

Directions

In a medium saucepan over high heat, bring the lentils and broth to a boil then reduce the heat and simmer, adding more water if necessary, until tender, 10 to 12 minutes. There should be almost no cooking liquid left when the lentils are done.

Add the olive oil and harissa, stir, and season to taste with salt, pepper, and, if desired, more harissa.

Meanwhile, in a medium skillet over medium heat, warm the oil. Cook the onions, stirring occasionally, until softened and golden brown, about 12 minutes. Add the sugar, stir, and cook for 1 minute more.

Transfer the onions to a medium bowl and wipe out the skillet.

In the same skillet over medium heat, heat the oil and cook the garlic until golden, 1 1/2 to 4 minutes. Transfer to a medium bowl and let cool for 2 minutes.

Add the tahini and 2 teaspoons of the lemon juice and whisk until combined.

Season to taste with salt, pepper, and, if desired, more lemon juice.

Divvy the lentils among bowls and drizzle with the tahini sauce and a little harissa. Sprinkle with the onions, pepper, and parsley.

Recipe Testers' Reviews

I am singing praises to Leite's Culinaria for providing me with this lentils recipe! I love lentils and finding new ways to prepare them is king. This recipe was slightly labor intensive, as many pans were needed to make this. That doesn't matter, though, as it's worth it.

It took about 45 minutes to make in total. I used a store-bought harissa and it was labeled "mild." This was the only harissa the store carried. Thus, I would not consider this dish "spicy." Using a spicier harissa would of course yield spicier red lentils.

I used store-bought vegetable broth. I didn’t need to add more broth but I did add 3 extra minutes to the cooking time to tenderize the lentils a little further and have a little liquid left.

I think if you were serving this as a meal, it would feed 2 generously. I do think it would accompany a nice grilled meat and for a side dish, 4 servings would be good. This dish could easily be doubled.

I'm already looking forward to making it again. This was very delicious, very filling, and healthy. It was beautiful, to boot! Loving lentils over here and feeling very proud.

There are certain cuisines that really are alchemical miracles. Indian, Moroccan, Syrian—so often these are cuisines where the individual components are lackluster (for instance the humble lentil) or even pungent (harissa) and yet when put together in the right proportions they shine brighter than you can imagine. This recipe is a perfect example of that.

I had chosen to make it, because I couldn't think of anything for dinner and my husband loves anything lentil. But I planned on this being just a plate of beans that I would serve with a veggie and forget about. Apparently I completely underestimated the magic that occurs when the mild-mannered lentil gets to roll around in some harissa and caramelized onions and a drizzle of tahini. Jay (my husband) just kept saying "Happy Birthday to me!!" (not his birthday) while eating dinner.

I was shocked at how quickly it came together. The onions actually took longer than the lentils! I served it with some sautéed kale and Jay and I ate all of the lentils in one sitting. If we had made an additional side, like some couscous, we could have easily stretched it out for 2 meals. I will definitely make this again.

I used homemade stock that I had on hand and Mina brand spicy harissa. I used 2 teaspoons of lemon juice and wouldn't have minded a third.

Happy Harissa Dance! This recipe is headed for heavy rotation. I recently tested the Speedy Ravioli Lasagna when I was short on time, but this dish falls equally into the "speedy" category.

I used red lentils from my local supplier, Sahadi's. This should not stop anyone from making this delicious and weeknight-friendly meal.

I added an additional 1/2 teaspoon lemon juice. When making it again, I will use an extra 1 teaspoon to brighten the richness of this dish.

harissa lentils recipe is just the kind of thing you’d want to eat on a chilly night. And it’s so easy you can absolutely pull it off on a weeknight. Wonderful delicious layers to savor such that a small bowl will satisfy you more than you think. Tender lentils adorned with garlic-y tahini and lovely sweet onions and energized by harissa (there’s a great recipe for homemade harissa on this site if you’re so inclined make ahead if you have 30 minutes on another day).

My red lentils cooked in 12 minutes (I like them pretty soft), the same amount of time to make the caramelized onions.

Oh, one more thing— double, even triple, the recipe so you can enjoy it the following day.

HUNGRY FOR MORE?

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Have It With Harissa: Recipes Using One of the Trendiest Hot Sauces Out There

This silky potato soup is perked up with Turkish red-pepper paste (biber salcasi), made from sweet and hot peppers. Look for the paste at Middle Eastern groceries, or use harissa instead.

Here we pair harissa-rubbed grilled steak with tangy North African-spiced carrots. Serve with whole-wheat couscous.

A little sweet, smoky, and spicy, these simple grilled artichokes make an unexpectedly delicious appetizer or party dish.

"Mmmmm. Middle Eastern spices. Every time I think about these exotic flavors my mouth just starts to water. I was first introduced to harissa by Mario Batali during an Iron Chef battle. He helped open up the world of flavors and spices to me and showed me that it's not all about Italian ALL the time. The heat of harissa &mdash which is a North Afican chili sauce &mdash is made for the luscious flavor of lamb. Sure, lamb is already yummy, but when you accent it with the deliciousness of this spice paste, it's like putting makeup on a beautiful woman &mdash it just enhances the whole thing. There are lots of commericial version of harissa, but it's easy to make it yourself, and in my opinion, way better. Whether you use it on this lovely little rack of lamb, add it to a stew, or toss it in a pita, it's a super secret-flavor weapon from the Mediterranean I'm sure you'll be happy to become acquainted with." &mdash Anne Burrell


Harissa

"You can buy harissa at the store, and if there&rsquos a brand that you already know you like, feel free to use it. NYSHUK makes a great one. But making it yourself gives you the chance to use the best spices and peppers without any crappy additives. And it&rsquos fun." &mdashAlon Shaya

Ingredients

  • 15 dried chiles de árbol
  • 2 dried guajillo chiles
  • 1 dried ancho chile
  • 1 tablespoon whole cumin
  • 1 1&frasl2 teaspoons whole coriander seeds
  • 2 cloves garlic
  • 1 1&frasl2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 2 teaspoons salt
  • 1 1&frasl2 teaspoons smoked paprika
  • 1 teaspoon tomato paste
  • 1&frasl2 cup olive oil

Method

Bring 2 cups of water to a boil in a small saucepan. Add the dried peppers and remove from heat. Let steep for 1 hour.

Strain the peppers, pat them dry, and gently pull them open to de­seed with your fingers. Here&rsquos a trick: keep a bowl of water next to you and dip your fingers in the water to rinse off the seeds as you work. You want to get rid of them all otherwise the harissa will be crazy spicy! Finely chop the peppers together.

Toast the cumin and coriander seeds in a small, dry skillet or saucepan over low heat for about 1 to 2 minutes, or until fragrant. Meanwhile, whack the garlic with the side of your knife a few times to crush it.

Grind the toasted seeds in a mortar and pestle or food processor until they&rsquore pretty fine, then add the garlic and grind to a paste.

Stir in the chopped peppers, lemon juice, vinegar, salt, smoked paprika, and tomato paste. Once again, grind or process to a paste, pulling out any of the papery pepper skins as you work. Add the olive oil and then pass everything through a food mill or medium ­mesh sieve.


Harissa recipe - Recipes

A few days after arriving back in Berlin, I was sent a huge crate of produce by Fresh Fruit Germany. Every single piece of produce was in perfect condition and with so much flavor! It was the perfect welcome back to my kitchen after nearly four weeks away. Cooking my way through the crate was so much more fun than first picking out a recipe, then going grocery shopping, then getting started in the kitchen. Instead, I had to quickly come up with ways to use up all the eggplant, zucchini, cucumbers, lettuce, potatoes and leeks (just to name a few) that were in peak condition and wouldn't last long otherwise.

I made frittata with peppers, potatoes and prosciutto from Six Seasons. I made Alison Roman's potato and leek soup with sour cream and vinegar (and yes, I left out the dill and the soup was still stellar). I made cucumber raita and Greek salad and bean salad and pasta alla Norma. But the dish that surprised and pleased us the most was this marvelous bowl of soft zucchini dressed with preserved lemons and rose harissa. The recipe comes from Ottolenghi's latest book Ottolenghi Flavor. 

I cut a few corners, as I almost always do with Ottolenghi recipes. I used far less oil, just cooked the garlic for a minute or two, then added the zucchini without removing the garlic. Also I skipped the basil because we didn't have any (though I'm sure it would be even more delicious with basil). This recipe makes a pretty sizable amount of zucchini, and I fully anticipated having leftovers. But I didn't anticipate Hugo falling in love with it and eating the largest portion! He was fully obsessed. I was pretty amazed, since it's not just rather spicy, but also rather complex, between the chile, the preserved lemon and the rose harissa. But Hugo couldn't get enough. Three helpings, if I remember correctly, and then it was all gone and I was promising to make it again soon.

Note: This post includes affiliate links and I may earn a commission if you purchase through them, at no cost to you. I use affiliate links only for products I love and companies I trust. Thank you.

Ottolenghi's Zucchini with Harissa and Lemon
Serves 4
Adapted from Ottolenghi Flavor

2 tablespoons olive oil 
4 garlic cloves, finely sliced
1 tablespoon rose harissa
1 red chile, finely chopped
½ preserved lemon, finely chopped, discarding any seeds
1½ tablespoons lemon juice
1 kilo zucchini, finely sliced (about 3 good-sized zucchini)
Generous handful basil leaves, roughly torn, optional
Salt

1. Place a large, non-stick sauté pan over medium-high heat with the oil and garlic. Gently fry for a couple minutes, stirring often, until soft, golden and aromatic. Don’t let the garlic become browned or crisp, so turn the heat down if necessary. 

2. Add the zucchini and 1¼ teaspoons of salt. Cook for 18 minutes, stirring often, until the zucchini are very soft, but are still mostly holding their shape (you don’t want them to brown, so turn the heat down if necessary).

3. While the zucchini are cooking, stir the harissa, chile, preserved lemon and lemon juice together in a serving bowl. Set aside

4. When the zucchini are done, stir through half the basil, if using, and transfer to a bowl. Toss the zucchini with the dressing and taste for seasoning. Before serving, finish with the remaining basil, if using. 

Comments

A few days after arriving back in Berlin, I was sent a huge crate of produce by Fresh Fruit Germany. Every single piece of produce was in perfect condition and with so much flavor! It was the perfect welcome back to my kitchen after nearly four weeks away. Cooking my way through the crate was so much more fun than first picking out a recipe, then going grocery shopping, then getting started in the kitchen. Instead, I had to quickly come up with ways to use up all the eggplant, zucchini, cucumbers, lettuce, potatoes and leeks (just to name a few) that were in peak condition and wouldn't last long otherwise.

I made frittata with peppers, potatoes and prosciutto from Six Seasons. I made Alison Roman's potato and leek soup with sour cream and vinegar (and yes, I left out the dill and the soup was still stellar). I made cucumber raita and Greek salad and bean salad and pasta alla Norma. But the dish that surprised and pleased us the most was this marvelous bowl of soft zucchini dressed with preserved lemons and rose harissa. The recipe comes from Ottolenghi's latest book Ottolenghi Flavor. 

I cut a few corners, as I almost always do with Ottolenghi recipes. I used far less oil, just cooked the garlic for a minute or two, then added the zucchini without removing the garlic. Also I skipped the basil because we didn't have any (though I'm sure it would be even more delicious with basil). This recipe makes a pretty sizable amount of zucchini, and I fully anticipated having leftovers. But I didn't anticipate Hugo falling in love with it and eating the largest portion! He was fully obsessed. I was pretty amazed, since it's not just rather spicy, but also rather complex, between the chile, the preserved lemon and the rose harissa. But Hugo couldn't get enough. Three helpings, if I remember correctly, and then it was all gone and I was promising to make it again soon.

Note: This post includes affiliate links and I may earn a commission if you purchase through them, at no cost to you. I use affiliate links only for products I love and companies I trust. Thank you.

Ottolenghi's Zucchini with Harissa and Lemon
Serves 4
Adapted from Ottolenghi Flavor

2 tablespoons olive oil 
4 garlic cloves, finely sliced
1 tablespoon rose harissa
1 red chile, finely chopped
½ preserved lemon, finely chopped, discarding any seeds
1½ tablespoons lemon juice
1 kilo zucchini, finely sliced (about 3 good-sized zucchini)
Generous handful basil leaves, roughly torn, optional
Salt

1. Place a large, non-stick sauté pan over medium-high heat with the oil and garlic. Gently fry for a couple minutes, stirring often, until soft, golden and aromatic. Don’t let the garlic become browned or crisp, so turn the heat down if necessary. 

2. Add the zucchini and 1¼ teaspoons of salt. Cook for 18 minutes, stirring often, until the zucchini are very soft, but are still mostly holding their shape (you don’t want them to brown, so turn the heat down if necessary).

3. While the zucchini are cooking, stir the harissa, chile, preserved lemon and lemon juice together in a serving bowl. Set aside

4. When the zucchini are done, stir through half the basil, if using, and transfer to a bowl. Toss the zucchini with the dressing and taste for seasoning. Before serving, finish with the remaining basil, if using. 


To begin making the Homemade Harissa Recipe, all you need is a set of basic ingredients. Make sure you have all of them ready and kept aside.

The first step is to roast the red bell peppers, you can roast them in the oven on in a wok. I personally prefer roasting it in the wok, as it gets done faster and gets great flavors as well.

Heat a teaspoon of oil in the wok, add the garlic, the chopped red bell peppers and sprinkle some salt. Stir fry the red bell pepper on medium heat until well roasted and softened. Once you notice the peppers are roasted and softened turn off the heat.

In the next step, we have to roast the coriander, cumin and chillies. Heat a small pan on medium heat and add the coriander, cumin seeds and dry red chillies. Roast on medium heat until you smell the aromas coming through. This will take less than 2 minutes.

The next step is to process all the ingredients in a food processor. Add the roasted peppers, the roasted coriander and cumin and the remaining ingredients including the olive oil into the food processor. Process all the ingredients to make a smooth paste.

The Harissa Paste is now ready for used as a condiment in a variety of dishes like Harissa Roasted Carrot Pizza with Pomegranate Sauce & Greek Yogurt, Couscous Eggplant And Tomato Gratin Recipe and more.


Watch the video: Arabic Harees Recipe طريقة عمل الهريس الإماراتي. Al Harees Original. Yemeni Harees Recipe. jareesh (October 2021).