Soak the dried peppers 30 minutes in hot water, drain and remove the seeds.
⚙ SoakingBowl
2
Toast the cumin and cilantro in a dry skillet over medium heat 1–2 minutes, stirring, until fragrant.
⚙ Dry-Pan ToastingStoveFrying pan
💡Toasting whole spices in a dry pan releases their oils: the aroma intensifies, and they are ground only after toasting.
💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
3
Grind the peppers in a food processor with the garlic, cumin, cilantro, ground coriander 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.)
4
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.
5
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.
130calories
2 gprotein
7 gcarbs
11 gfat
● protein 6%● carbs 21%● fat 74%
Per serving (73 g), of 4 servings
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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) · 🍳 One cooking vessel
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)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
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