Welcome back on Top Food Facts for another special recipe. We have prepared something really spicy and amazing today! It’s rose harissa.
Harissa is a Maghrebi hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers, and other hot chili peppers, spices and herbs such as garlic paste, coriander seed, saffron, rose, or caraway, as well as some vegetable or olive oil for preservation. It is most closely associated with Tunisia, Libya, Algeria, and Morocco.
Harissa is sometimes described as “Tunisia’s main condiment”, even “the national condiment of Tunisia”.
Tunisia is the biggest exporter of prepared harissa. In 2006, the Tunisian production of harissa was 22,000 tonnes, incorporating about 40,000 tonnes of peppers. Tunisian harissa is often made with chilies grown around Nabeul and Gabès, which are relatively mild, scoring 40,000–50,000 on the Scoville scale. Another significant producer is Algeria’s Annaba Province, which is also a significant consumer. Thanks Wikipedia 🙂
I really love harissa with some bread and roasted vegetables. It’s so delicious! I also like adding harissa to my breakfast toast with mashed avocado and mushrooms.
I advise you to have a look at two of our recipes that we used it for – Vegan Burger with Harissa and Potato Rosti and Grilled Sweet Potato Steaks With Harissa Roasted Parsnip Salad.
Today I will show you how to easily make harissa at home, surprisingly fast!
The first thing you need is to put all of the chili peppers on a tray and slightly oil them and toss them around with some sea salt. Bake them in the oven for 20 minutes and take them out. Transfer them into a mortar and add some tomato paste, lemon juice, salt, cumin, caraway seeds, cardamon seeds, rose petals, garlic, olive oil and sea salt. Start crushing them until you get a nice paste.
This is all that you need to do in order to get a nice jar of hot harissa, that you can use for anything. You can add it to pasta sauces, to noodles, to soups, stews etc. The smokey flavor takes your taste experience to another level – it’s really worth making it.
And here’s the list of ingredients.
- 20 red birds eye chilies
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp caraway seeds
- 1 clove of garlic
- ½ tsp sea salt
- 2 tsp tomato puree
- 2 tsp lemon juice
- 1 tbsp olive oil
- rose petals
- Roast the peppers in the oven, set to 200 degrees, for 15 minutes, until they get dark marks all around
- Take them out and place them into a mortar with all the seeds toasted in a hot pan for 1 minute, so their flavor comes out
- Add all the other ingredients to it and start crushing it until it becomes a paste
- Keep in the fridge for 2-3 weeks
Thanks for visiting us, we really hope that you find this post helpful!
See you soon!