Harissa
Description
The sauce is prepared in just a few minutes. Properties and origin: Every country has its own harissa recipe. However, Tunisian harissa is considered the spiciest due to its high chili pepper content. The most valuable and expensive variety of this sauce is "rose harissa," made from rose petals. Usage: Spicy harissa sauce is commonly used as a seasoning in Tunisian, Israeli, and Maghreb cuisines. Harissa is also mentioned in recipes of European cuisine. In Tunisia, the paste-like harissa sauce is served as an appetizer with tuna and olives. Harissa is added to soups to provide spiciness, and used to season fish and meat dishes. In Europe, harissa is used in preparing pizza, pasta, sandwiches, porridge, noodles, and rice dishes. Chef's tips: Paste-like harissa sauce is sold in special tubes or small glass jars. This sauce should be consumed in moderate amounts due to its sharp, pungent flavor. Serve chilled or at room temperature.
Instructions
- 1
Step 1
1. Wash the bell pepper. Roast it in a skillet without oil until soft and the skin is charred.
- 2
Step 2
2. Place the hot pepper in a resealable bag. Let it steam. This will make it easier to remove the skin from the peppers.
- 3
Step 3
3. When the peppers have cooled, take them out of the bag and remove the skin.
- 4
Step 4
4. Place the dried chili peppers in a small bowl, pour boiling water over them, and let them soak for about 10 minutes.
- 5
Step 5
5. Peel the garlic and crush it in a mortar with a pestle or using the flat side of a knife on the bottom.
- 6
Step 6
6. Place all ingredients except olive oil into the blender container.
- 7
Step 7
7. Beat the vegetables, then gradually add the olive oil, continuing to beat.
- 8
Step 8
8. Harissa is ready! Store in a jar with a lid in the refrigerator.