Harissa spicy sauce is widely used in the preparation of sandwiches, pizza, burgers, and also as an ingredient in marinade for poultry, meat or even shrimp. In Morocco and Tunisia, it is not served only, except perhaps for desserts - it is so popular. The main ingredient in harissa is red chilean pepper, while baked bell peppers add softness to the sauce.
It is necessary
- - 600 g of lamb (minced meat);
- - 2 red onions;
- - 48 g of olive oil;
- - 1 clove of garlic;
- - salt pepper;
- - 1 natural yogurt;
- - 1/2 bunch of mint and cilantro;
- -1 tablespoon toasted sesame seeds
- - 4 sesame buns (for a hamburger);
- - 5 tablespoons of a mixture of spices zaatar (dried sesame, marjoram, thyme and sumac);
- For tomato sauce:
- - 8 tomatoes;
- - 2 cloves of garlic;
- - 1 tablespoon of sugar;
- - 2 sprigs of thyme;
- - 1 tablespoon of balsamic vinegar;
- For harissa:
- - 3 cloves of garlic;
- - 1 small red onion;
- - 2 tablespoons of lemon juice;
- - 1 red bell pepper (fresh);
- - 0.5 tablespoon of tomato paste;
- - 1 tablespoon of olive oil;
- - salt;
- - 0.5 teaspoon of caraway seeds, cumin (cumin), coriander;
- - 2 fresh red chili peppers (1 dried chili);
Instructions
Step 1
Make tomato sauce. Pick off the leaves from the thyme. Peel the tomatoes, scald with boiling water, cut in half and place on a baking sheet lined with parchment. Season the tomatoes with salt, pepper, sprinkle with sugar, drizzle with 2 tablespoons of olive oil. Sprinkle with thyme and bake in the oven at 90 ° C for 1 hour 30 minutes.
Step 2
Add garlic to the tomatoes and bake for another 2 hours 30 minutes. Peel the baked garlic and grind with tomatoes, adding vinegar, pepper, salt to taste. Peel the garlic and onion and chop finely. Wash the mint, cilantro, setting aside 2 sprigs of mint, finely chop the rest of the greens.
Step 3
Toss the lamb with the spice mixture, chopped cilantro and mint, add the onion and garlic, season with salt and pepper. Shape the minced meat into 4 round patties and refrigerate for 20 minutes. Tear off the leaves from the deferred mint and chop. After peeling the remaining onion, cut into rings.
Fry the patties with 1 tablespoon of olive oil on each side for 5 minutes.
Step 4
Prepare the harissa sauce. Bake the bell pepper in an oven preheated to 200 ° C for about 20-30 minutes, sprinkling it lightly with olive oil. Pierce the peppers after about 10 minutes of baking a couple of times with a fork to help peel off more easily.
Step 5
Then put the peppers in a small container and close the lid tightly for easier cleaning later. Pour the caraway seeds, coriander and cumin seeds into a preheated pan and heat them for two minutes. Then grind them in a coffee grinder or grind them in a mortar.
Step 6
Finely chop the onion and garlic and fry in a preheated skillet with olive oil for 2 minutes. Remove the seeds from the chili peppers, cut into large pieces and add to the garlic and onion. Simmer over low heat, stirring occasionally, for 6-8 minutes, until the chili peppers soften. The severity of the harissa can be controlled by not completely removing the seeds from the peppers, but only partly.
Step 7
Grind the toasted garlic, onion and chili with the spice grains, lemon juice, baked bell pepper and tomato paste in a blender until smooth. Cut the buns in half lengthways and grill them.
Step 8
Spread the tomato sauce on the bottom of the buns and place the cutlets on top of them. Drizzle over the cutlets with yogurt and harissa (1 teaspoon per serving) and sprinkle with chopped mint and sesame seeds. Serve with chopped onions. Drizzle with olive oil if desired.
