Char the hot peppers whole directly over the gas flame, turning, until the skin is black and blistered on all sides and the flesh is completely soft.
Stove
💡Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
2
Transfer to a bowl, cover tightly and leave 10 minutes.
Bowl
💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
3
Peel off the charred skin, remove the stem and seeds from the hot peppers and drain off the liquid.
Colander
To assemble
4
Grind the peppers in a food processor with the garlic, cumin, cilantro, paprika and salt.
⚙ Grinding in a Food ProcessorFood processor
💡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.)
5
Add the oil and lemon juice in a thin stream, while Tahini, until a smooth paste.
⚙ Fat in a Thin StreamFood processor
💡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.
6
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.
💡The layer of oil on top seals the harissa from the air, so it doesn't sour or grow mold.
121calories
1 gprotein
6 gcarbs
10 gfat
● protein 5%● carbs 19%● fat 76%
Per serving (71 g), of 4 servings
For the Roasted Vegetables · To assemble ·
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Smoked paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Smoked paprika →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (4)
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
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