Table of Contents
- What is Harissa Paste Made Of?
- Is Harissa Paste Hot or Spicy?
- What Type of Chilli Is Used for Harissa Paste?
- The Importance of Blanching Garlic
- What is Harissa Paste Used For?
- What Is the Difference Between Harissa Paste and Harissa Sauce?
- Recipe: Harissa Paste
What is Harissa Paste Made Of?
Harissa paste is a hot, aromatic spice blend from North Africa made from red chillies, cumin, coriander, caraway, smoked paprika, salt, fresh garlic, lemon juice and oil. Baklouti chillies, native to Tunisia, are the preferred chillies for an authentic blend, but as chillies vary from region to region, it is common to find versions with different balances of spices and some with herbs such as dried mint or oregano.
Is Harissa Paste Hot or Spicy?
Both… but to different degrees. When you buy harissa paste in a shop, there is no way of telling how hot the blend will be. Different brands use different types of chilli with different levels of heat. If you’re interested in experimenting with harissa in your cooking, it’s best to make your own blend, so you can control which type of chilli you use and how much you want to add.
It also means you can play around with the measurements of additional ingredients such as cumin, smoked paprika or garlic. This allows you to create your own unique blend to suit your own taste.
What Type of Chilli Is Used for Harissa Paste?
Harissa has a strong earthy, peppery and smoky flavour and can vary in heat depending on the blend and type of chilli used. A good harissa blend balances heat, smokiness and spice. There is a lot of freedom when it comes to choosing the right chilli for your blend. Some of the most commonly used chillies are:
- Baklouti Peppers: Native to Tunisia, these are the traditional choice for authentic harissa. They are moderately hot and tend to taste bright and fruity.
- Kashmiri Chilli: This chilli is valued for its deep, rich red colour. They add complexity to spice blends with moderate heat and a subtle peppery and smoky flavour with earthy undertones.
- Guajillo Chillies: Guajillo chillies add mild to medium heat with a sweet, tangy and slightly smoky flavour and are popular in some modern variations.
- Serrano Chillies: Sometimes used to increase heat, these fresh green chillies add a fresh, pungent flavour.
- Fresno Chilies: Similar to jalapeños, Fresno chillies add vibrant colour and balanced heat, but are slightly hotter and fruitier.
- Bird’s Eye Chilies: These small, powerful chillies are occasionally added to intensify the heat for those who prefer a fiery kick.
- Ancho Chilies: Known for their deep, smoky and slightly sweet flavour. Ancho chillies can add complexity to harissa blends.
The Importance of Blanching Garlic
As this recipe calls for 2-3 whole cloves of garlic, if you do not blanch them first, you may be overwhelmed by the taste of garlic and not much else. As garlic oxidises, the flavour becomes stronger and can overpower all other flavours to the point of being unpleasant. Blanching garlic in water before use stops the oxidation, takes away the harshness and leaves you with just the wonderful flavour you need.
What is Harissa Paste Used For?
Harissa is widely used as a condiment in North African and Middle Eastern cuisines, but it is also added to stews, soups, tagines and couscous to add spice and flavour. Now popular in Western culture, harissa paste can be used in almost any dish where you want to add spice and heat – pasta, tomato sauces, meatballs, tacos, burgers, BBQs, dips and anything else you can think of. For a simple sauce, blend harissa paste into thick yoghurt and serve as a side to meats, fish, vegetables, eggs, bread and Middle Eastern stews.
What Is the Difference Between Harissa Paste and Harissa Sauce?
Harissa paste is a mixture of spices, garlic, lemon juice and a little oil to make it ‘wet’. It is thicker and has a stronger flavour than harissa sauce, which is thinner and milder. Due to its intensity, Harissa paste is best used as a marinade for meat and fish or mixed into sauces, stews and soups. Harissa Sauce, on the other hand, has more ‘volume’ due to the blend of roasted red peppers, making it a great condiment to serve with grilled, pan-fried or roasted meats, fish, and vegetables, spread inside kebabs or served as a dip to toasted sandwiches and fresh flatbreads or pita.
Below are links to recipes for Harissa Sauce and Harissa Powder:
Recipe: Harissa Paste
Harissa Paste
Ingredients
- 20g dried red chillies, (such as kashmiri, see recipe notes)
- 2 – 3 large garlic cloves
- 1 tsp sea salt flakes
- 1 – 2 tbsp lemon juice
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp caraway seeds
- 1 tsp smoked paprika
- 1 tsp dried mint
- 60ml olive oil
- 4 tbsp left over hot chilli soaking water
Instructions
- Soak the dried chillies in hot water for 5 – 10 minutes, then drain and remove the seeds (keep the soaking water).
- Blanch garlic: Peel garlic cloves and place in a small saucepan. Cover with cold water. Heat until just at boiling point, then drain. Cover again with fresh cold water and repeat the process 2 more times (a total of 3 times).
- Dry roast spice seeds in a pan until fragrant.
- Combine dried chilies with all other ingredients and using a small coffee grinder or food processor, grind into a smooth paste.
- Store in an airtight jar in the fridge for up to 2 weeks.
