Harisa
Region: Tunisia
Category: Basic Recipes and Sauces
Season: Any
Difficulty: Easy
Harisa (also spelled, incorrectly, as harissa) is the most important condiment used in Algerian and Tunisian cooking, and, in fact, you need to make this recipe and keep it in the refrigerator before attempting any other recipe from those cuisines. It's hard to believe that so essential a condiment could evolve only after the introduction of New World capsicums. Harisa comes from the Arabic word for "to break into pieces," which is done by pounding hot chiles in a mortar, although today a food processor can be used. This famous hot chile paste is also found in the cooking of Libya, and even in western Sicily where cùscusu is made. In Algeria and Tunisia it would be prepared fresh in a spice shop. The simplest recipe is simply a paste of red chiles and salt that is covered in olive oil and stored. Harisa is sold in tubes by both Tunisian and French firms. The Tunisian one is better, but neither can compare to your own freshly made from this recipe. Be very careful when handling hot chiles, making sure that you do not put your fingers near your eyes, nose, or mouth or you will live to regret it. Wash your hands well with soap and water after handling chili peppers. After you make you first harisa, with all the modern conveniences, I hope you can appreciate what exacting women's work this was, making it in the traditional mortar.
Yield: Makes 1 cup
Preparation Time: 1:15 hours in all
2 ounces dried Guajillo chiles
2 ounces dried de arbol chiles or any dried finger-type chile
5 large garlic cloves
2 tablespoons water
2 tablespoons extra-virgin olive oil and more for topping off
1/2 teaspoon freshly ground caraway seeds
1/4 teaspoon freshly ground coriander seeds
1 1/2 teaspoons salt
1. Soak the peppers in tepid water to cover until softened, about 45 minutes to 1 hour . Drain and remove the stems and seeds. Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides.
2. Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt. Store in a jar and top off, covering the surface of the paste with a layer of olive oil. Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil.
Note: To make salsa al-harisa, that is, harisa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves.
Posted: 01/08/2007
