Following Ashley’s segment on Dr Oz last week, many of you asked for a recipe for Harissa – here are a few that, remember to be a Qualitarian and choose organic spices whenever possible. Let us know of any ways you are enjoying Harissa – Ashley loves to put it on lentil soup or mix it into sauteed spinach
Harissa – Alex Guarnaschelli
Guarnaschelli, Alex. “Yogurt Marinated Grilled Chicken with Harissa.” Food Network. Web. 11 Nov
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon caraway seeds
2 tablespoons paprika
1 teaspoon red chili flakes
3 cloves garlic, peeled
1 red bell pepper, roasted, peeled and seeded
2 tablespoons extra-virgin olive oil, plus more to coat the top of the harissa
1) Preheat the oven to 350 degrees F.
2) In a small bowl, combine the coriander seeds, cumin seeds and caraway seeds. Add the spices to
a sheet tray and toast in the oven for 1 to 2 minutes. You should faintly detect the scent of the
spices. Remove the tray from the oven and set aside to cool. Add the paprika and chili flakes to
the spice mix.
3) Using a mortar and pestle (or, alternatively, a food processor) grind the garlic cloves until they
become a paste, then add the red bell pepper. Season with salt, to taste, then add the spices
and the 2 tablespoons of extra-virgin olive oil and blend well. When blended, transfer the
Harissa to a container and top with some additional olive oil. This will keep for 3 to 6 weeks,
covered, in the refrigerator.
Harissa – Anne Burrell
Burell, Anne. “Harissa Marinated Grilled Chicken.” Food Network. Web. 11 Nov 2012.
2 red bell peppers
1 tablespoon cumin seeds
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons caraway seeds
4 red dried chiles, seeds left inside
3 garlic cloves, smashed and finely chopped
1/4 cup tomato paste
1/2 cup extra-virgin olive oil
1) Put the red peppers on the grill and char them until they are black on all sides. Put the peppers
in a bowl and cover with plastic wrap. When cool enough to handle, scrape the charred black
skin off the peppers and remove the stem and seeds. Coarsely chop and reserve. This can totally
be done ahead.
2) Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they
become very aromatic. Grind all the spices into a coarse powder in a spice grinder.
3) Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse
to pulverize. Add the toasted ground spices, the roasted red peppers, chopped garlic
and tomato paste. Puree until the mixture is smooth. Add 1/4 cup of the olive oil and pulse
to combine. Add in another 1/4 cup of olive oil and pulse again. Season with salt, to taste, if
needed. Store in an airtight container.
Green Harissa – Rachel Ray
Ray, Rachel. “Middle Eastern Garlic Roasted Chicken with Green Harissa and Flatbread.” Food Network.
Web. 11 Nov 2012. http://www.foodnetwork.com/recipes/rachael-ray/middle-eastern-garlic-roasted-chicken-with-green-harissa-and-flatbread-recipe/index.html
1 cup fresh cilantro leaves
1/3 cup EVOO
1 teaspoon ground cumin
2 serrano or jalapeno chile peppers, seeded and chopped
1 clove garlic, made into a paste
1 small bunch spinach from the farmer”s market, stemmed and chopped
Juice of 1/2 lemon
Kosher salt and freshly ground pepper
1) Puree the cilantro, EVOO, cumin, chile peppers, garlic, spinach and lemon juice in a food
processor until fairly smooth. Season with salt and pepper. Refrigerate or serve immediately.
Spice Mix – Rick Moonen
Moonen, Rick. “Crisp Atlantic Salmon on Lentils with Moroccan Spiced Tomato Sauce with Harissa,
Served with Tzatziki and Grilled Nan Bread.” Food Network. Web. 11 Nov 2012.
1/2 cup coriander seeds
1/4 cup cumin seed
1/2 cup fennel seed
2 tablespoons cloves
1/4 cup cardamom
1) Toast the above in a pre-heated 350 degree oven for five minutes (or on the stove over medium
heat). Grind the mixture in a spice or coffee grinder.
Harissa — Neil Perry
Perry, Neil. http://www.lifestylefood.com.au/recipes/237/harissa
25 g small, hot Red chilli’s
2 red capsicums grilled and skinned
2 Cloves Garlic
2 teaspoons cumin seeds
½ teaspoon coriander seed
1, Chop the chillies coarsely, retaining the seeds.
2, Slice the capsicums thinly.
3, In a mortar, combine the chillies with the seeds, garlic, cumin, coriander and salt to taste.
4, Pound to a smooth paste, adding a little olive oil.
5, Add the chopped capsicum and pound well until amalgamated into the mixture.
6, Add a little olive oil to give smoothness to the sauce.
7, Spoon into sterilised jars and cover with a layer of olive oil.
8, Seal the jars and refrigerate.