North African Harissa

Name: Nordafrikanische Harissa
Total time: 35 min
Ingredients: 100 g Getrocknete rote Chilis, mittelscharf; 150 g Geröstete rote Paprika aus dem Glas; 20 g Knoblauchzehen; 80 ml Olivenöl extra vergine; 10 g Kreuzkümmel, gemahlen; 8 g Koriandersamen, gemahlen; 15 g Geräuchertes Paprikapulver; 8 g Meersalz

Sauce / DipOtherHot SmokingMedium35 minutes

A fiery and smoky harissa paste following North African tradition, made with roasted red chilis, cumin and coriander.

Ingredients(for 0.5 kg)

Dried red chilis, medium heat100 g

Roasted red peppers from jar150 g

Garlic cloves20 g

Extra virgin olive oil80 ml

Cumin, ground10 g

Coriander seeds, ground8 g

Smoked paprika powder15 g

Sea salt8 g

Instructions

Soaking chilis

20 Minuten

Place dried chilis in a bowl, cover with boiling water and soak for 20 minutes until soft. Drain and remove stems.

Toasting spices

5 Minuten

Toast cumin and coriander seeds in a dry pan over medium heat for 2 minutes until fragrant, let cool and roughly grind in a mortar.

Blending

3 Minuten

Add soaked chilis, roasted peppers, garlic, toasted spices, smoked paprika powder and salt to a blender and process into a coarse paste.

Incorporating oil

3 Minuten

With the blender running, slowly drizzle in the olive oil until a creamy, slightly chunky paste forms. Adjust consistency to taste.

Seasoning and storing

4 Minuten

Season the harissa to taste, fill into sterilized jars, cover with a layer of olive oil and store in the refrigerator for up to 2 weeks.

Pro Tip

For an even deeper smoky flavor, briefly char the whole red chilis directly on a gas flame or embers before soaking them.

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