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Make your own tasty Harissa Recipe

September 26, 2019
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We use this potent North African sauce to flavor lamb (see this page). It is also nice stirred into soups and drizzled on hummus, eggs, and sandwiches. If you can’t find Aleppo pepper, substitute ¾ teaspoon paprika plus ¾ teaspoon finely chopped red pepper flakes.

Servings

This makes about ½ cup

Ingredients

6 tablespoons extra-virgin olive oil
6 minced garlic cloves
2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon ground dried Aleppo pepper
1 teaspoon ground cumin
¾ teaspoon caraway seeds
½ teaspoon salt

Procedure

Combine 6 tablespoons extra-virgin olive oil, 6 minced garlic cloves, 2 tablespoons paprika, 1 tablespoon ground coriander, 1 tablespoon ground dried Aleppo pepper, 1 teaspoon ground cumin, ¾ teaspoon caraway seeds, and ½ teaspoon salt in bowl. Microwave until bubbling and very fragrant, about 1 minute, stirring halfway through microwaving; let cool to room temperature.

Note

(Sauce can be refrigerated for up to 4 days.)



About Author

JD
JD

“You don’t need a fabulous kitchen to prepare fabulous food, but a well-designed workspace sure makes cooking easier and more pleasurable. Chances are, you aren’t in the process of remodeling your kitchen, and you have to make do with the basic kitchen design you have. However, if you are at liberty to shift some things around or you’re designing your cooking space, consider the concept of access. If you want to spend the day running, join a health club. If you want to enjoy an efficient and pleasurable cooking experience, consider where your main appliances are located and where you store the equipment and ingredients you use the most. Do you have to walk 10 feet from the stove to get the salt? That’s not efficient. Although nothing is wrong with a large, eat-in kitchen, the design of the cooking area in particular should be practical.”

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