Easy Homemade Harissa | A North African Chile Paste
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- čas přidán 16. 07. 2020
- Harissa is a North African red chile paste or sauce made of a few simple ingredients including chiles, garlic, olive oil, citrus and a few warm spices. FULL RECIPE 👉 bit.ly/TMD-harissa
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👉 GREEK OLIVE OIL: bit.ly/TMD-EVOO
INGREDIENTS:
🔹 7 Dried New Mexico Chiles or Guajillo Chiles or a combination of dried New Mexico Chiles and another kind of dried hot chiles such as de arbol or chipotle chiles
🔹 6 oz jarred roasted red peppers drained rinsed, and dried (2 large peppers)
🔹 2 tbsp tomato paste
🔹 4 large garlic cloves peeled
🔹 1 tsp caraway seeds toasted and ground (use a mortar and pestle, grinder or food processor)
🔹 2 tsp ground coriander
🔹 2 tsp ground cumin
🔹 1 tsp smoked paprika
🔹 ½ tsp cayenne pepper
🔹 Kosher salt
🔹 Juice of 1 large lemon 2 tbsp fresh lemon juice
🔹 2 tbsp quality extra virgin olive oil more for later
Harissa from Tunisia 🌶️🌶️🌶️
Hey 'darlin... being in Arizona, I use these peppers a lot, and to remove the seeds before soaking is a lot easier and way more efficient. When they are dry, snip the top and just shake them out. IF you want 'em all out, open it as you did and remove the seeds, then pop them in water to soak. Love your channel and we have made several of your dishes !
Amazing advice, Robert! ❤️
That thought crossed my mind when making this as the seeds started falling out just pulling them from the bag!
cracked godtier tip PogU
This is a recipe that can change the game for those of us who are low carb dieters. Proteins need not be bland and a chore to eat, harissa goes great with wild salmon, chicken breast, and filet mignon.
Living in Arabia, I used dried Indian chillies with the seeds, instead of the Mexican type. Dynamite. Thanks for the recipe
This is a WONDERFUL recipe. I made it and used it in an amazing eggplant dish. THANK YOU!
That looks so delicious.... thanks!
I’m currently making Lablabi and I made my own Harrisa, and honestly everything is a lot easier than i thought it would be
Harissa 🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳
Aslema. Labesse? I am learning Tunisian to speak to my husband's family. Sorry, if I misspell these words.
Awesome recipe!! Thanks for the video 😄
Love this recipe for hummus and my family loves harissa marinated chicken. Thanks!!
Al Harissa is a registered Tunisian trademark
🇹🇳🇹🇳🇹🇳🇹🇳
You read my mind something mild ... 👍👏
Hi, this Harisa recepy is awesome,!! You gave me the idea to add some fresh cilantro and two drops of maple Sirup, try it. Again thanks for your recepies 👍👍👍
Thank you for the video but Harissa is Tunisian 🇹🇳
Yummy 😀
Just had this for the first time this week. I love spicy food and hot sauces and harissa is extremely hot but the kind of hot I love! I need to make it!
Glad you liked it!
You’re the best 👍🏼👍🏼👍🏼👍🏼
Thank you for this amazing recipe!!❤❤
My pleasure 😊
Just made this for the first time ever and it was delicious! I didn’t have the tomato paste but it was still amazing. It’s going in the rotation!
Glad you liked it!!
For all those unaware of geography… Tunisia/Tunisians are from the North of Africa. Tunisians ARE African. And proud of it. Don’t spread your hate here. ♥️✌🏾
Wow nice
This was just amazing for my husbands chicken prego rolls. Thank you so much for sharing this paste, will never have to buy it again
You are so welcome!
thank you for the recipe this is actually originally from tunisia 🇹🇳 not all north africa ( we are known by eating hot dishes 🌶)
Hi can you give me the original recipe for harrisa please. I want original and hot but would like to store so for how long.
😂😂😂😂 Tunisia is not in Africa. Then where ....
@@raynierllewis2827 She's being specefic.. It's like saying "maple syrup is form Canada, not North America", or "Pizza is from Italy, not South Europe". And for your info, UNESCO added Harissa as part of Tunisia's Intangible Cultural Heritage.
I can't wait to make this for my family
Good job 👍
Thanks, Harissa is Tunisian :)
It's a Tunisian not north African actually none of our north African neighbors can eat it , they are too soft for such badass chilly hot paste 😏
Love your channel! When you store the sauce in the jar with the olive oil for refrigeration, and when you are ready to use, do you mix the oil in the sauce before serving or do you remove the top oil as much as possible and then serve sauce? Thank you for all these yummy recipes!
Thank you! I try to take some of the harissa without much of the oil, but inevitably some of it comes out when you spoon the harissa up. Typically, I will add a bit more oil to the top before closing the jar to make sure the harissa is sealed well.
@@TheMediterraneanDish Thank you! I totally get it now. This tip is great as I will use with the other sauces I make too. You are awesome!
You need some of the oil in Your dish. It often carries a lot of oil only soluble flavors.
It's Tunisian actually.
I wish someone would do a Mediterranean Gardening channel. I could think of so many variations with garden varieties you can't buy in the store, but as they're new varieties to me I'm not sure if they'll fit the bill. We want to grow all of these things this year, but there are so many varieties to choose from.
thanks for the recipe It's not North African, it's just Tunisian, it's just used in other North African countries too .
Hi there I have a question? There are so many varieties of Mexican dried peppers. Can you share which would be the best to use?
U r looking amazing ❤
❤️❤️❤️❤️❤️
Pls make North African recipes like couscous, borek( Libyan), shorba, etc...as they're too too delicious. I am Asian but miss those food a lot🥰
😂😂😂😂😂😂
😂
Börek is Turkish and sorba is corba , like paca corba is Turkish as well
Nice video😍, Harissa is only 1OO% Tunisian condiment .
Harrissa is Tunisian
That's king's bollocks! Just what the doctor ordered ! Greetings from Casablanca Morocco
Good. If you only skip the tomato paste. A genuine Tunisian harissa don´t contain tomato paste. I'm just saying.
😎
Is this mild, medium or hot? How spicy is this?
Shoot. I didn’t see the description and grabbed California chilies . Will that work? I’m not looking for spicy but just very mild spice.
Absolutely!
Harissa is a Tunisian 🇹🇳 chili paste. The original Harissa with it’s original recipe is Tunisian. Harissa is in fact a Tunisian word. Even if other countries have some kind of chili paste version of it, they usually called it differently. But the word Harissa is specifically for just one specific Tunisian recipe. For your info Harissa has bee added to the list of world heritage by UNESCO for Tunisia and no other country. So please correct your title. Here is a source: czcams.com/video/YLjyCwNUP2o/video.html
Is the recipe shown in the video authentic? I mean I want to try the authentic one...
@@Anoyartgur almost. We have two different versions of Harissa. One traditional with smoked pepper 🌶️ and one non smoked. Here is the authentic recipe with smoked/dried pepper
czcams.com/video/hqYgrQxTDP0/video.html
@@Anoyartgur czcams.com/video/dwczQIQ5Cmc/video.html
If you want to have you Harissa little bit liquid then add more oil. The more liquid version is the one that you can buy in supermarkets and outside of Tunisian. The thick textured one is usually used for cooking.
@@besafricain9281 oh!! thank you very much..🙂👍
Um Tunisia is in North Africa😂
You can Make a quick substitute by adding a little lemon juice and olive oil to most any chile salsa and then blending together.
Here in New Mexico we make a lot of salsas. but use lime more than lemon and few recipes have oil added. Often the difference is only the type of chile used or the combination of chilies.or if it is fresh, dried or frozen. We use red chile that is not dried but roasted and peeled then frozen for a great enchilada sauce. Tastes much different than reconstituted dried red chile.
Chile is one if the most versatile foods/ spices in the world.
Its use scattered faster than corn or tomatoes did. And they were adopted pretty fast. Potatoes kinda hung around Europe for a long time.
Yes but the signature of harissa is caraway seeds.
what is the best way to make this into a sauce?
Use tomato sauce instead of paste.
Always deseed first and then soak the chili peppers for ease
You can use Harissa paste on chicken, meats, fish and dips!
Yes!
Is Tunisia not in North Africa?
Just a little bit more description would be good. You added two tablespoons of coriander instead of two teaspoons. Also you didn’t say how many peppers, or how much caraway seeds. Other than that, it was a great recipe 🤘🏻
It’s in the description. But I noticed she used way more coriander than in the description
I can’t get Mexican chilis where I live…is there any other chilis that can be subbed?
I'm going to cheat and make it with ground NM peppers, hope it comes out ok/
I tried your recipe. It's fantastic. The only odd taste is the excess of cumin, today I am repreparing it with a little bit less cumin. My kids loved it
So good to hear!
@@TheMediterraneanDish it was perfect. Thanks again
What kind of chilies would they use for the authentic recipe? Do they use these same chilies in North Africa
Harissa is tunisian and There are hundreds of harissas in Tunisia but the mother of all Harissas and THE ORIGINAL is made with BAKLOUTI PEPPERS which unfortunately you can only find them in Tunisia.
Is this what they use for spicy gyros ?
Harissa Paste would be great in a gyro!
@@TheMediterraneanDishcan you please respect our identity
Hrissa as you call by harissa is Tunisian 100 percent not the rest of North african countries
In addition we are the only Arabic country that we eat spicy
What do you servit with? Is it an appetizer?
It’s a marinade you put on chicken or meat before cooking
@@mandaemccoy1337 Thank you Manda, very nice of you to reply.
In north Africa,we see it like mayonnaise.
Spread it wherever you like!
@@fenugreekqueen6805 You sound like your from North Africa. What kind of Chili peppers do you use over there, for this recipe?
I can read comments here that are so divisive. Tunisia is Africa, Harissa from Africa. I believe they call it brudu tunisia
Dry Mexican Chile peppers? (Guajillo chiles )
There are at least 10 "Mexican" dried chili's! Which chili are you using/selling in harissa?
The Mexicans people like us in Tunisia for any Tunisian here , they like the spicy food
I think them and us, we can eat hhh any type of any hot spicy sauce hhhh without problem hhh
Hrissa Tunisian
Exist only in Tunisia!
please my chickens will not eat my paste and i think it is hurting my fish
why
My only problem is that this would use up all my chili peppers here in China and those are expensive and hard to come by. Like they’re completely out of guajillo and New Mexico peppers here. As well as Anaheim unless you wanna pay $16 for 4 of them. So yeah, this is being adapted to a more Chinese style. They sell red peppers 🌶 here. Dunno what kind but that’ll have to work. Sweet pepper is pretty easy. Downstairs to the shop I go
Thanks so much for your recipe. I made it Chinese style with the peppers we have and it is delicious
Damn... in my area kashmir, north of india, we cook a mutton based breakfast dish, that's called harrisa
Harissa just means crushed.
Another arabic sweet with the same name exists.
If the name of your dish comes from the arabic word,I bet it involves some smashing or crushing!
@@fenugreekqueen6805 wow
If it ain't too hot, it's not harissa
It's Tunisian made only.
So what are the name of the Mexican peppers? we have millions of them! Are these guajillo peppers?
PLS READ ➡️❤ Hey honey , i would LOVE to correct something that u did , WE NEVER PUT TOMATO PASTE TO OUR HARISSA , NOR LEMON JUICE , NOR CUMIN NOR RED PEPPER POWDER ! Pls if u want to make recepies then make them the original way ! 🇹🇳❤ peace be upon u . Have a nice day .
Hey honey. I like to put my own spin on recipes. You should try my recipe; I’m sure you’ll like it
I know that i will like it my dearest ❤ it would have been better if u mentioned in ur vid that this is ur own way of making harissa , not the original recipie . I just dont want the viewers to take it as if it was how we make it in tunisia that is all , cuz u will only find harissa in Tunisia , it is our specialty . That is how they call us " harissa people " hhhhh
@@maryemmhamdi4180 we have harissa in Algeria too and we add lemon juice and both cumin and coriander seeds to it (we don't add paprika or tomato paste tho), i guess it just depends from place to place
@@edgemadefoxe367 But it is originally Tunisian , it's common knowledge .
Harissa ia main thing in the fridge in my Country Libya, ours though doesnt have tomato paste, mainly steamed chili peppers and garlic + spices and olive oil, we steam the peppers until fully cooked then use a meat grinder
no anise? wtf
it's not sweet?
It’s not. Btw are u Israeli
You're confusing it with harissa the sweet desert made from semolina and syrup.
They have the same name,but we can differentiate between them :-D.
Maybe google "qalb el louz" (it's another name of the desert common in Algeria)
Harissa is a 100% Tunisian recipe, not " north african ", yes it is used in the maghreb region , but also pizza is famous in USA , but it doesn't make it american it is still italian
No shade/hate to you!
But why?????? Why remove the seeds of the chillies, that is the whole point of them being spicy!!!!
Ughhhhhhh!😤😤😤😤😤
As I mentioned in the video, this step is optional. You can certainly keep the seeds if you want more heat
Some people can't eat foods that are made with certain ingredients, or with a certain amount of that ingredients, some people just don't like certain textures or flavors. I hate mushrooms, all of them cooked any way, I had to learn what a good tasting mushrooms tasts like to get through culinary school. I've eaten so many mushrooms in every cooking method imaginable and they still nauseat me. Sometimes people just don't like something and spicy foods are pretty common on that list
Actually, seeds are not spicy. The placenta (that white stuff) contains the most capsaicin (thats the substance that makes things spicy). The regular red part of the chili also conatins a decent amount of capsaicin but the seeds dont contain any. Of course if you eat them raw they do taste spicy because they were touching the inside of the chili but removing the seeds should not make the harissa less spicy.
Harissa is tunisian not north African
I dry roast whole cumin and coriander seeds and grind them in the same blender. The aroma is stronger and superior to the ground spices
This is an Indian sauce my grandma used to make for laal aloo ( red potato dish)
I don’t believe it’s African
Harissa is absolutely African (Moroccan) look it up.
@@ShanikaWSings No Harissa is a spicy Tunisian Sauce , other north African uses it in their kitchen .It is 100%Tunisian nothing else
@@ShanikaWSings LOL it’s 100% Tunisian 🇹🇳🇹🇳🇹🇳.
Harissa is tunisian not Moroccan or Algerian. STOP stealing the culinary culture of the other Countries. UNESCO lists it as part of Tunisia's Intangible Cultural Heritage!!!!!!
Harissa is not north African it's tunisian its typical tunisian other north African countries don't eat spicy and if they eat some spicy they add simple pepper past not harissa 🌶. Even the word is 💯 tunisian
It's Bloody 'Tunisian' only. It's so annoying, like saying Fish & Chips is a North European dish instead of British or Pasta is a Southern European dish instead of Italian. Check 'UNESCO'.
Anyway making a fish is not a big invention lol
Relax
Chilli peppers are originally from the Americas, so what are you on about.
Ok so? Did someone talked about peppers we are talking about a spicy sauce.... it's like saying coghujang isn't Korean just cause peppers were originally found in south America. What logic do you have?!@@moosa9850
@@moosa9850 Yeah, chili pepers on their owns, as is any other vegetable. He's talking about skills, culture, culinary and social practices transmitted from generation to generation.. If you view food as only sustenance, then he's not addressing you
Shoulda removed the seeds. LOL that should have been the first step before you soak 😭 and tomatoes don’t give umami 🤷🏽♂️
Seeds to increase the heat
Tomatoes do actually give umami
Désolée, mais d'où venez-vous ??? Certainement pas d'un pays d'Afrique de Nord. En effet, ce sont les graines du piment qui relèvent la sauce.... Alors pourquoi en enlevez-vous un maximum pour y ajouter ensuite du piment de cayenne ??? L'harissa est une sauce censée être "très forte en piment" (jusqu'à vous donner les larmes aux yeux...) Donc, il faut garder un maximum de graine et le piment de cayenne est inutile dans ces conditions.... Si vous, vous aimez que ce soit "tolérable" (c'est-à-dire pour des enfants tout simplement...), pensez à ceux qui aiment ce qui est "fort pimenté"... Et, personnellement, c'est ce que je recherche... Sincèrement, ce n'est pas la vraie recette de l'Harissa que je recherche et je ne conserverai certainement votre vidéo dans mes recettes favorites. Dommage. Mais bonne continuation quand même à vous...
The heat is not contained in the seed like we once thought and accepted and as fact. It’s actually the inner membrane that contains the most amount of capsaicin.
Désolée, je ne comprends pas l'anglais.
If you squeeze the lemon like her, the pips add an interesting texture.
It's not north African it's just Tunisian Harissa 🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🌶🌶🌶🌶🌶🌶🌶😑 which means the Acient Carthages just Tunisian recipe not north african they are affected by Tunisua and they adopted Tunisian food but it is Originally Tunisian please stop make Tunisian food in common it's only ours ✋✋✋✋✋✋✋✋✋✋✋✋
What kind of Chili peppers do you use over there for something like this? I'm assuming she is substituting chilies that are more accessible to North America?
It's Tunisian not North African, just Tunisian.
Tunisia, IS a country on the continent of Africa and it’s located in the North. Making Tunisia, a northern African country. 🤣🤣😂😂🤣🤣 🤦🏽♀️
@@randihigginbotham5070 If we're here giving general info, the chef could have said from planet earth then. Why say pizza is italian if we can say it's a europian dish... If she's making an informative video to an audiance that know nothing about tunisian cuisine, then she should give specific information. This way you won't find "funny" comments like the above anymore
It's Tunisian not North African
Just a pointer, those powdered spices are indian...not african
We have powdered spices too in north africa since the begining of time
@@maryemmhamdi4180 b African soil cannot be used to grow many spices because of the dryness and heat. Most spices came from traders coming from India and South East Asian to sell them to North Africans.
Tunisian 🇹🇳🇹🇳🇹🇳🇹🇳
You're stuck in the 11th century!
True most spices came from iran and india,but all nations made their own spice culture.
Plus cumin and caraway are native to north Africa,and been used for thousands of years.
and each region of the world has their special spices.
You don't see Mexicans say tomatoes are Mexican although before 500 years ago they didn't exist out of central/south america!
@@fenugreekqueen6805 no need to talk too much , Harissa is a tunisian hot paste 🇹🇳🇹🇳🇹🇳, have some respect to other countries' heritage and thank you
It's Tunisian not north african
Tunisia is not in Africa¿?¿¿
@@raynierllewis2827 north africa its 5 countries , very different. And harissa is specifically from the Region of Cap Bon in Tunisia. Its like saying chimichurri is from south america
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