Harissa is North Africa's famous fiery condiment. At Savoy Peter Hoffman uses sweet, rich ancho chiles to make the paste less incendiary. Delicious, Quick Side Dishes

Peter Hoffman
April 1997

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Recipe Summary

Yield:
MAKES 3/4 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, toast the cumin and coriander seeds over moderate heat, stirring, until the seeds are lightly browned and fragrant, about 2 minutes.

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  • Put the chiles in a small saucepan, cover with water and bring to a boil. Remove from the heat and let cool. Remove the stems and scrape the seeds from the chiles. In a food processor, combine the anchos, parsley, cilantro, garlic and the toasted cumin and coriander seeds; process until smooth. Add enough of the olive oil to make a very loose paste.

Make Ahead

The harissa can be refrigerated, covered, for up to 5 days.

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