Harissa Recipes

Red Harissa

1 part dried crushed red pepper

1 part dried crushed coriander seeds

1 part roasted and crushed cumin seeds

1/2 part dried and crushed caraway seeds

To make a paste, add 3 tablespoons red harissa to 2 tablespoons tomatoes paste and 3 tablespoons purees preserved lemon. Blend into a puree.

Here is the recipe for the green harissa we made in honor of Earth day with fresh green herbs

Green Harissa

3 tablespoons cumin seeds

1 tablespoon coriander seeds

1 jalapeños, seeded, sliced

2 scallions, or one leek sliced

1 small garlic clove, smashed

3/4 cup extra-virgin olive oil (or just enough to blend into a paste)

1/2 cup flat-leaf parsley leaves

1/2 cup fresh cilantro leaves with tender stems

1/4 cup fresh lemon juice or 1/8 cup apple cider vinegar

1 teaspoon fine sea salt

Toast the cumin and coriander seeds in a small skillet over medium heat, until fragrant, about 2-3 minutes; let cool. Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth. Green Harissa can be made 3-6 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.