How long does it take to make Harissa?
Soak the dried peppers 30 minutes to an hour: half an hour gives a denser harissa, an hour a softer texture. Remove the seeds and squeeze.
31 minTotal
1 minActive time
30 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Soak the dried peppers 30 minutes in hot water, drain and remove the seeds | 30 min |
| 2 | Grind the peppers in a food processor with the garlic, salt and black pepper | — |
| 3 | Add the oil in a thin stream, while Tahini | 1 min |
| 4 | Transfer to a jar and cover with a layer of oil about a centimeter deep. Store in the fridge, and for long storage freeze in small jars | — |
How to Tell It's Done
Tips
- In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
- The layer of oil on top seals the harissa from the air, so it doesn't sour or grow mold.
Common Mistakes
- The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
More Ways
- Grind with garlic, olive oil and lightly toasted spices (cumin, coriander); traditional harissa is just peppers, salt and oil.
- Store in a closed jar under about a centimeter of oil, or freeze in small jars.
The full recipe: Harissa →
Recipes with Harissa
All questions
