Listener Question: Harissa

nobody@vox.com(Good Food on KCRW) — Mon, 05 Jan 2009 12:16:24 -0800

A listener recently emailed looking for a place to buy Harissa:

"I bought a bottle of harissa about a year ago at Sur La Table that I use to mix with non-fat greek yogurt for a wonderful spread for moraccan style turkey burgers or a healthy dip. I cannot find it anymore. Any ideas where I might locate it. If not, could you provide a recipe?" - Leslie

I recently found some at Cube - 615 N La Brea Ave Los Angeles, CA 90036 323-939-1140.

However, it's really easy to make. I love the recipes in Kitty Morse's books on Moroccan cooking.

Here's a great recipe from About.com that is similar to Kitty's:

For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies. For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies.

Prep Time: 10 minutes

Ingredients:

10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin

Directions:

Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds. In a food processor combine chili peppers, garlic, salt and olive oil. Blend. Add remaining spices and blend to form a smooth paste. Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

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Listener Question: Harissa