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Harissa

harissa

Harissa, the spicy North African paste, transforms simple meals with bold flavor. Try making this easy, aromatic classic at home!
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Total Time 26 minutes
Servings: 6 porções
Course: Molho
Cuisine: Árabe
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 5 unidades red bell peppers medium size, roasted and peeled
  • 2 unidades red chili peppers seeds removed, chopped
  • 3 dentes garlic cloves crushed
  • 2 colheres de sopa olive oil
  • 1 colher de chá caraway seeds
  • 1 colher de chá coriander seeds
  • 1 colher de chá cumin seeds
  • 1 colher de chá smoked paprika
  • 0.5 colher de chá salt
  • 1 colher de sopa lemon juice

Method
 

  1. Roast the red bell peppers directly over a flame or in the oven until charred. Transfer to a bowl, cover, let steam, then peel and deseed.
  2. Toast the caraway seeds, coriander seeds, and cumin seeds in a dry pan over medium heat until fragrant. Let cool.
  3. Grind the toasted seeds with a mortar and pestle or spice grinder until fine.
  4. In a food processor, combine the roasted red bell peppers, red chili peppers, crushed garlic, ground spices, smoked paprika, and salt.
  5. Pulse into a thick paste, scraping down the sides as needed.
  6. With the processor running, drizzle in the olive oil and lemon juice. Blend until smooth and creamy.
  7. Transfer the harissa to a sterilized jar. Store refrigerated and use as desired in recipes or as a condiment.

Notes

Harissa is celebrated not just across North Africa, but worldwide, for its distinctive blend of heat, smokiness, and aromatics. Its versatility shines in everything from sandwiches and roasted vegetables to marinades and grain bowls. If you've never tried homemade harissa, you'll notice how much fresher and more vibrant the flavors are compared to store-bought versions.

Insider Tips for the Best Harissa

  • Roasting the peppers over an open flame or broiling them gives a wonderful smoky character. If you’re pressed for time, using jarred roasted red peppers is a handy shortcut.
  • Chili choice matters: For a milder harissa, opt for mild red chilies and remove all seeds. If you enjoy a bigger kick, leave some seeds in or try spicier varieties.
  • Balance the acidity by adjusting the lemon juice to your taste buds. Some like it zestier, while others prefer the intense warmth of the chilies to stand out.
  • Texture preference: Pulse less for a chunkier paste or blend longer for a creamier harissa. If needed, add a teaspoon of water for smoother consistency.

Preparation and Storage Tricks

  • Always toast your spices fresh – it releases their essential oils and deepens the harissa’s flavor substantially.
  • Use good quality olive oil; it makes a noticeable difference in both texture and flavor.
  • Storage tip: Keep your harissa in a sterilized jar with a thin layer of oil on top. It can last up to 2 weeks refrigerated, and the flavor continues to develop over time.

Serving Suggestions & Variations

  • Swirl harissa into Greek yogurt for a spicy, creamy dip for chips or veggies.
  • Mix into couscous, lentils, or roasted potatoes to instantly elevate side dishes.
  • Brush over grilled chicken, lamb, or shrimp as a punchy marinade base.
  • If you’re vegan or avoiding garlic, you can omit it for a milder blend—or replace with roasted shallots for sweetness.
  • Experiment with adding sun-dried tomatoes or smoked paprika for undertones of sweetness and smokiness.
Harissa’s beauty is in its adaptability. Once you master the basics, you can personalize it to suit your own kitchen and taste!