My F&W
quick save (...)

Harissa

  • SERVINGS: Makes about 3/4 cup
  • MAKE-AHEAD
  • VEGETARIAN

This potent North African condiment is especially good and spicy when made at home, but it's available at Middle Eastern groceries—and, of course, at Draeger's.

  1. 1 1/2 cups (loosely packed) hot dried red chiles (about 1 ounce)
  2. 1/3 cup olive oil
  3. 3 garlic cloves, minced
  4. 1 teaspoon caraway seeds, ground in a spice grinder or mortar
  5. 1 teaspoon ground coriander
  6. 1/2 teaspoon ground cumin
  7. Salt
  1. In a small saucepan, cover the chiles with water. Boil over moderately high heat until slightly softened, about 2 minutes. Cover and let soak for 1 hour.
  2. Drain the chiles, reserving the soaking liquid, and transfer them to a food processor. Add the oil, garlic, caraway, coriander and cumin and season with salt. Puree until smooth, adding enough of the reserved chile liquid to blend the sauce. Transfer to a bowl.
Make Ahead The Harissa can be refrigerated for up to 1 week.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.