Best 3 Tunisian Harissa Recipes

Tunisian harissa is a spicy, aromatic chili paste that is a staple ingredient in Tunisian cuisine. It is made with roasted red peppers, chili peppers, garlic, cumin, coriander, and caraway seeds, and has a smoky, garlicky flavor. Harissa is used as a condiment, marinade, and cooking ingredient, and can be added to a variety of dishes to add heat and flavor. It is also a common ingredient in North African and Middle Eastern dishes.

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TUNISIAN HARISSA

Tunisian Harissa image

This is a popular Tunisian condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and it is widely used in Tunisian cuisine. I add it to anything I want to spice up; in my home we use this just about everyday.

Provided by Asma Khalfaoui

Categories Side Dish Sauces and Condiments Recipes

Time 1h

Yield 192

Number Of Ingredients 5

Ingredients

11 ounces dried red chile peppers
¾ cup chopped garlic
2 cups caraway seed
½ teaspoon ground coriander seed
2 teaspoons salt

Steps:

Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 1.9 g, Fat 0.3 g, Fiber 0.9 g, Protein 0.4 g, Sodium 26 mg

TUNISIAN-STYLE ROASTED BEET SALAD WITH HARISSA

Tunisian-Style Roasted Beet Salad With Harissa image

From The Mediterranean Vegan Kitchen. This spicy salad is served either slightly warm or at room temperature. If you do not care for beets, yams or potatoes can be substituted.

Provided by COOKGIRl

Categories Yam/Sweet Potato

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs small red beets (or golden beets, scrubbed, trimmed, peeled and cut in half-read NOTE*)
2 tablespoons olive oil
1/2 cup green onion, cut thinly on the diagonal
1/4 cup flat-leaf Italian parsley
1 large garlic clove, finely minced
1 teaspoon homemade harissa, to taste (for a spicier version add more)
2 teaspoons red wine vinegar (or white balsamic)
salt & freshly ground black pepper

Steps:

NOTE*: If using yams or potatoes, scrub well, remove skin and cut in half or thirds depending on size.
Preheat oven to 400 degrees.
In small non-reactive bowl combine the salad dressing ingredients and whisk well. Set aside.
In a large shallow pan, toss the cut up beets lightly with the olive oil to coat. Transfer the beets to a large baking sheet and cover the baking sheet tightly with aluminum foil.
Bake the beets for about 30 minutes or until the beets are very tender when pierced with a fork.
Remove from oven, set aside to cool for 5 minutes.
Then cut beets into 1/2" cubes.
Place the prepared beets into a large salad bowl and toss lightly but thoroughly with the salad dressing to combine.

TUNISIAN CARROT SALAD WITH HARISSA

Tunisian Carrot Salad With Harissa image

I like this salad because the carrots are sliced, not mashed - and has a more authentic feel because the spiciness comes from harissa rather than cayenne, as most recipes on this site use. From The Essential Mediterranean Cookbook - one of my favorites! This is meant to be served warm, but we like it cold, too.

Provided by Jostlori

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb carrot, peeled and thinly sliced
3 tablespoons flat leaf parsley, minced
1 teaspoon cumin, ground
1/3 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves
1/4 teaspoon harissa (see my The Essential Harissa)
12 black olives
2 hard-boiled eggs, quartered

Steps:

In a saucepan, bring 2 cups water to a boil. Add the carrot and cook until tender. Drain and transfer to a bowl.
In a small bowl, combine the parsley, cumin, olive oil, vinegar and garlic. Season with harissa, salt and pepper to taste. You can double the harissa if you like things hot and spicy! Pour over the carrots and mix gently to combine.
To serve, place the carrots in a serving dish and garnish with the olives and eggs.
NOTE: if the carrots aren't sweet, you can add a touch of honey to the dressing.

Tips:

Choose the right chili peppers: For the most authentic Tunisian harissa, use a combination of baklouti and felfel Meski. If these are unavailable, you can use other types of chili peppers, such as cayenne, paprika, and guajillo.
Roast the peppers before using them: Roasting the peppers brings out their sweetness and smokiness, and it also makes them easier to blend.
Use a food processor to blend the harissa: A food processor will give you a smooth and consistent harissa. If you don't have a food processor, you can use a blender, but the harissa may be a bit chunkier.
Season the harissa to taste: Add salt, pepper, and cumin to taste. You can also add other spices, such as coriander, garlic powder, and paprika.
Store the harissa in a jar or container with a tight-fitting lid: Harissa will keep in the refrigerator for up to 2 weeks. You can also freeze harissa for up to 6 months.

Conclusion:

Tunisian harissa is a versatile condiment that can be used in a variety of dishes. It can be used as a marinade, a dipping sauce, or a spice rub. It can also be added to soups, stews, and tagines. Harissa is a delicious and flavorful way to add a little bit of spice to your next meal.

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