Harissa

Harissa is a spicy paste that is used as a seasoning in other recipes. It can be found in specialized food stores. But the freshly made one with fresh garlic and fresh-toasted whole spices is much superior. This recipe is from www.thekitchn.com.

Ingredients:

 

• 4 ounces dried chiles of your choice
• 1 teaspoon caraway seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 3 to 4 cloves garlic, peeled
• 1 teaspoon kosher salt, or to taste
• 2 tablespoons extra virgin olive oil, plus more for storing
• 2 tablespoon of fresh lemon juice

Equipment:

 

• Skillet
• Spice grinder or coffee grinder
• Small food processor

Procedure:

 

1. Soften the chiles
   • Place the chiles in a heatproof bowl and barely cover with boiling water. Let stand for 30 minutes.
2. Toast and grind the spices
   • Toast the caraway, coriander, and cumin in a dry skillet over low-medium heat, shaking or stirring to prevent burning.
   • When the spices are fragrant, immediately remove them from the pan into a coffee grinder.
   • Grind the spices in the grinder to obtain a fine powder.
3. Prepare the Chiles
   • Drain the chiles, reserving the liquid.
   • Remove and discard the stems and seeds from the chiles. Wear latex gloves to protect your hands.
4. Make the paste
   • Put the chiles into a small food processor.
   • Peel the garlic and roughly crush with a chef’s knife over a wooden board.
   • Add the ground spices.
   • Add the salt.
   • Process to obtain a smooth and thick paste.
   • While the processor is running slowly drizzle in the olive oil.
   • If you want a thinner paste, blend in a little of the chile-soaking liquid until the paste has reached your desired texture.
5. Store
   • Rinse a clean jar, and the cover, with boiling water.
   • Transfer the harissa paste to the jar.
   • Smooth the surface and cover the surface with a thin layer of olive oil.
   • Cover the jar and refrigerate. It will keep for up to a month. Add a thin layer of olive oil whenever you use the harissa.