Harris is a spicy and spicy pasta, characteristic primarily of Moroccan and Tunisian cuisine, but also popular throughout North Africa. It is used as a seasoning for hot and cold dishes, as an ingredient in various dishes, and is added to soups, couscous, tagines and salads.
Harris - the true taste of Morocco and Tunisia
Harrisa is made from hot chili peppers, garlic, olive oil and aromatic spices - cumin, cumin and coriander. These are obligatory ingredients, sometimes tomato paste, sluggish tomatoes, lemon juice, mint, and other spicy herbs are sometimes added to them, but even without these variations, the taste of harrisa is always different. It can be sweet or fruity, earthy or smoky - it all depends on what kind of chili you use - baked chiplet, sweet yellow guero pepper, hot habanero or some other, because chili has a great variety of varieties.
The easiest way to use the harrisa is to brush it on a fillet of red fish such as salmon and grill it. You can also serve this pasta with fried meat. Some spicy lovers simply spread the harrisa on their bread. A modern fusion of different specialties and culinary traditions - popular fusion cuisine - uses harrisa as a pizza sauce. But the true taste of harrisa is best manifested in the dishes of the native cuisines of Tunisia, Algeria and Morocco for this seasoning. Pasta is put in the spicy Moroccan soup harrira, in various tajins, and seasoned with couscous dishes.
Harrisa's recipe
To get about 1 cup of Spicy Harris, you will need:
- 70 grams of dried chili peppers or 150 grams of fresh;
- 1 teaspoon of cumin;
- 1 teaspoon of coriander seeds;
- 1 teaspoon of cumin;
- 4 cloves of garlic;
- 1 teaspoon of salt;
- 2 tablespoons of olive oil.
Place the dried chili peppers in an ovenproof bowl, cover with boiling water and cover with cling film. Leave it on for 30 minutes. Remove the stalks and seeds from fresh chili peppers.
Fry in a dry frying pan until the characteristic aroma of spices appears - cumin, caraway seeds, coriander seeds. Roast the spices over medium heat, stirring occasionally to avoid scorching. You can just shake the pan from time to time. Cool the spices slightly and rub them in a mortar and pestle.
Drain any liquid from the dried peppers. As with fresh ones, get rid of the stalks and seeds. Since chili peppers can be very hot, it is best to use rubber kitchen gloves on both fresh and dried pods.
Combine the seasonings, peeled garlic and pepper in a mortar or blender bowl. Pound or pulse all ingredients into a smooth, smooth paste, gradually adding olive oil. Season with salt.
Transfer the finished harrisa to a glass jar and pour a thin layer of olive oil on top. In this form, the seasoning can stand in the refrigerator for a month. Each time you take the harris out of the jar, replenish the layer of oil above the paste.
