Harissa

Harissa is a North African hot chili sauce containing chili papers and garlic as ingredients. It also contains other ingredients such as caraway, cumin, coriander and olive oil. It is available in tubes as like other popular tubes, which are used to sold tomato paste or sauce. Harissa looks like tomato paste but is not sweet and tinny as like tomato ketchup. Instead of it, it is fiery and spicy.

Harissa is mostly related to Tunisia, Morocco and Algeria where in Tunisia it is served with every meal as a part of starter. Harissa is also used in a fish stew and in meat of lamb and goat as an ingredient. For couscous it is also used to flavor the sauce. This paste is very popular with chickpea soup known as Lablabi, which is mostly used for the breakfast.

Use of Harissa is different in different countries and is very popular in other countries also. Because of this it is sold in jars, cans and tubes. In western countries it is used to eat with sandwiches, pizza and with pasta. In European countries like Germany Harissa is popular in breakfast where it is used to spread on tartines or rolls. In some countries the paste is used as an aubergine and meat rub.

If you are interested then try this recipe;
Required material:

• 275g red chili
• three crushed garlic cloves
• ground cumin seeds-2 tbsp
• pinch of seasalt
• skinned and roasted red peppers
• 1 tbsp tomato puree
• red wine vinegar
• smoked paprika-½ tbsp
• olive oil-4 tbsp

Procedure:

1. First remove the seeds from chilies and chop them roughly. Put them into food processor with cumin, garlic, sea salt and cumin seeds until it become soft.
2. After that add peppers, red wine vinegar, tomato puree, smoked paprika and whiz until it become smoother.
3. When it becomes smoother, stir it in the olive oil. Pack it in jar and cover with olive oil film then keep in fridge for at least one month.

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