Jan 6, 2011

LIBYAN HARISSA - LIBYAN CHILLI PASTE

Harissa is a red chilli paste which is very commonly found in North African cuisine. In Libya,Tunisia and Moroccan cuisine it is offen used as a condiment in meat dishes, stews, sauces and also in couscous. In Libyan Harissa is offen used as a marinate for meat.It is popular as a break fast spread, Harissa mixed with tuna is a favorite sandwich filling in Libya.There are many recipes for Harissa according to household and region.Variations can include the addition of cumin, garlic,mint,dry coriander and lemon juice.Comming to the chillies the main ingredient commonly used is piri piri peppers or serrano peppers or other hot chilies you can use less spice chillis also but that won't give a original flavour, olive oil is a standard ingredient.I came up with two recipes from my Libyan friends one is less spice and the other one is realy hot .The less spicer one include tomato puree that is gone very well with sandwich and salads.the other one Iam using as a marination and as a flavouring for stew s and curry's
                                                                             
INGREDIENTS:--
Red chillies --- 12 finely chopped
Cumin seeds -- 1 tea sp
Garlic -- 6 cloves
Coriander seeds -- 1 tab sp (dry roasted)
caraway seeds -- 1/4 tea sp (dry roasted)
Salt -- 1/2 tea sp
Olive oil to cover the paste
If you like can add 1 tab sp of tomato paste to make harissa less hot
                                                                           


In a pan add chopped chilli s, garlic cloves, spices and tomato paste (if using) cook in a low flame till chillies are cooked.
Add salt and bleand in to a smooth paste.
Store Harissa in a clean glass jar top with a thin layer of olive oil.
This will stay for a month in fridge.
You can make Harissa with dry red chillies also in that case ..
Soak the dry red chillies in warm water for 15 minutes or untill chillies became soft then chop and bleand with other spices and little water (which we soaked the dry chillies) and pour olive oil on top to cover the paste.
If you are using dry chillies then no need to cook them, just soak the chillies till soft and grind .


15 comments:

Priya said...

Woww tongue tickling chilli paste, i can have with anything..

Anita said...

wow, I always prefer spicy food. And definitely I can keep it ready for any kind of meat dish or such. Thanks for sharing.

Kannada Cuisine said...

This sounds like our red chilly khara...

Smitha said...

Love the color !!looks amazing !!

Jayashree said...

Somehow, reading the name gave me an impression that this would be green in colour :-)

Varunavi said...

Good now u r show casing libyan cuisine,looks wonderful and hottttt

Sharmilee! :) said...

Looks spicy and tongue tickling

Chitra said...

I can feel its spiciness here ;)

RAKS KITCHEN said...

Fiery and hot red! Thanks for the different recipe!

Priti said...

Padma...am drooling over here...really tongue tickling recipe....this is bad dear :(

Pavani said...

Looks bright and spicy.

Home Cooked Oriya Food said...

Spicy ! love the color...

Padma said...

Sounds spicy and hot. Nice color.

revathi said...

lovely recipe...spicy and colourful ...thanks for sharing..bookmarked.
Reva

tobiascooks! said...

Hi there!

I am doing a food blog event on Mediterranean food. This months topic is Libya. Maybe you want to participate!
Her is the link to the event. Check it out!
http://www.tobiascooks.com/blog-events/16th-mediterranean-cooking-event-libya.html
Best
Tobias