Should I make my own harrissa?


#1

I see some simple recipes, with high ratings. I really like harrissa , and have some tubes, but is this one of those “make-it-dont buy-it” things?

This is what I have.


(John Hartley) #2

There’s obviously no reason why you shouldnt make it , if it will please you.

Like with most condiments and prepared flavourings, I’ve never even considered making my own. I’m very happy with the product I buy - Phare du Cap Bon, which costs pennies for a 70g tube which easily lasts me a year.


#3

In the cuisine of the month thread Moroccan thread, @smtucker has post her favourite harissa recipe.

and Ras El Hanout:


#4

We are not big harissa eater.

A question, if I make homemade harissa, how long can it be kept? To preserve, is it better to bottle them or to freeze them?


(Junior) #5

Go for it!! Document the process and be sure to post the results! Good luck!


#6

I found that it went moldy on me very quickly in the fridge, when I made my own. Next time I would freeze.


#7

Good to know, thanks.


( :@)) :@)) ) #8

I find joy in learning. Even if you don’t like the result at least you learn something.

I used to use Tunisian harrissa. Spread it on bread then make a sandwich with anything. The garlicky smell drove everyone mad. It gets mouldy fast, as mentioned by Biondanonima.

In Morocco I learnt that their version is more fluid and often served with grilled meat. You dip your bread in the harrissa and grip a piece of meat with the same bread.

.


.

.

.


#9

Went with store bought, with a few amendments.


Realized I had another kind of “harissa”, and made some chicken breast feeding for the short term.

Haven’t actually COOKED yet, and it’s almost time for Top Chef!


( :@)) :@)) ) #10

Nice. I was just flipping through an old Australian lamb cookery book and there’s a recipe for harissa marinated lamb, like in your photo. Now that I’ve been to Morocco where harissa is used mostly as a condiment, I think we find more creative uses for it in the West and both are good

Sorry, the other way around. Grip meat with the bread and dip in the harissa.

Moroccans are big bread eaters, not couscous (which is served on fridays). Bread and olives are eaten 3 times a day. Bread is served alongside any savoury food and at every meal. As Moroccans don’t use cutlery so the bread is to mop up juices, liquid and grip meat with.


#11

“Phare du Cap Bon”.

Apparently I bought that brand on Amazon!


(John Hartley) #12

Phare du Cap Bon?

It’s the lighthouse at the end of Cape Bon, which is the Tunisian peninsula which juts out towards Sicily, maybe 150km away.


#13

Here’s the lamb shoulder.


(Dan) #14

Stunning! Your kitchen skills and curiosity rock my world😉


#15

I grew Tunisian baklouti peppers a few years ago just to make harissa and it blew any jar or tube I’ve ever tried out of the water. If you’re a gardener I highly recommend giving it a try- the plants were easy to grow and loaded with peppers all season long.


DRIED BEANS/LEGUMES (or canned) - Your favorite recipes / applications?
#16

Where’d you get the seeds? Sounds like something I’d like to try.


#17

I got them in a trade with other pepper growers but I think Baker Creek has them.


#18

Thanks! I did find them there, at $.16/seed. Which seems like a lot. Not in absolute terms, but compared to other seeds.


#19

Do you know what kind of pepper they are? Dave’s Garden says it’s an “annum”.
Not so helpful in this regard article from Saveur


#20

Tunisian Baklouti