> > > >

Harissa



Harissa is a thick, smooth red chile paste about the consistency of mayonnaise. It has a hot, spicy taste that isn't apparent at first but which builds in the mouth.

It is made from dried, hot red chiles, garlic, paprika, caraway, coriander seed, cumin seed, and fennel seed.

Some versions have rose petals in them for a more complex taste; others add some mint. Some recipes called for sun-dried tomato, some for onions, some for beet and carrots.

The mixture is bound together with olive oil or water into a paste.

It is used as a condiment in North African cooking, particularly Tunisian, but also in Morocco and Algeria, for dishes such as tagines, salads, brochettes or couscous, or even pasta in Tunisia.

In Tunisia, the peppers commonly used are Nabeul and Gabes peppers. They are relatively hot (though they wouldn't impress anyone from Mexico.) Some people in Tunisia make it from steamed fresh peppers, some from dried red peppers, some from dried red peppers with a few sun-dried tomatoes added. The mixture there is ground in a mortar and pestle.

Harissa started becoming a foodie favourite in the west around 2000, starting in London.

You can buy it tinned or in small glass pots. Commercially-bought blends advise you to store them, once opened, in the fridge and use it up within 6 weeks. It can also be frozen for longer storage.

Some commercial brands list carrots and beets among their ingredients.

Cooking Tips

Use in small amounts as a flavouring condiment in dishes.

Nutrition Facts
Per 100 g (Al'Fez Brand, entire jar)
Amount
Calories
190
Fat
11.2 g
Saturated
.9 g
Trans
0 g
Cholesterol
0 mg
Sodium
202 mg
Carbohydrate
18.2 g
Fibre
3.4 g
Sugars
3.2 g
Protein
4.0 g
Weight Watchers®
Per 1 tablespoon / 15 ml / 20 g
Amount
PointsPlus™
1

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Equivalents

1 tablespoon = 15 ml / 20 g / .7 oz (Al'Fez Brand)

Storage Hints

Those who make their own say they store it for up to a year in the fridge, covered in a layer of olive oil and in a sealed jar (though at first blush, there doesn't seem to be any acidity in homemade recipes that would keep it safe from botulism, etc. Commercial versions include citric acid as a preservative.)

Sauces

Agrodolce; Applesauce; Au Jus; Barbeque Sauce; Black Mint Sauce; Chile con Queso; Chimichurri Salsa Recipe; Chippie Sauce; Cranberry Sauce; English Sauces; Fermented Black Beans; Finadene Sauce Recipe; Finadene Sauce (for fish) Recipe; Finadene Sauce; Fish Sauces; French Sauces; Fry Sauce; Gravy; Green Sauce; Harissa; Hoisin Sauce; Instant Flour; Japanese Sauces; Ketjap Manis; Liebig's Extract of Meat; Lizano Sauce; Maggi; Melba Sauce; Mojo Sauces; Mojo (Cuban); Mole; Murri; Parsley Sauce; Pasta Sauce; Pearà; Pesto Modenese; Pipián Paste; Pique Criollo; Pique Seasoning; Pizza Sauce; Raita; Reducing; Salmuera; Sambals; Sauces; Sriracha Sauce; Tabasco Green Pepper Sauce; Tabasco; Tapenade; Tomato Sauce; Truffle Butter; Vatapá; Walnut Sauce; White Sauce; XO Sauce

Please share this information with your friends. They may love it.

Also called:

Heriseh; Tunisian Chile Paste

Citation

Oulton, Randal. "Harissa." CooksInfo.com. Published 27 June 2004; revised 29 December 2013. Web. Accessed 12/16/2017. <http://www.cooksinfo.com/harissa>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments

Bon mots

"Liqueurs were not lacking; but the coffee especially deserves mention. It was as clear as crystal, aromatic and wonderfully hot; but, above all, it was not handed around in those wretched vessels called cups on the left banks of the Seine, but in beautiful and capacious bowls, into which the thick lips of the reverend fathers plunged, engulfing the refreshing beverage with a noise that would have done honor to sperm-whales before a storm."

-- Jean-Anthelme Brillat-Savarin (French food writer. 1 April 1755 - 2 February 1826)

Myth of the Day

Myth Picture Read more >