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DutchHARISSA (Sauce/dipping sauce)

A spice paste, based on chili peppers.
This spice paste is widely used in Moroccan, Algerian and Tunisian cuisine.
It has a pronounced sharp spicy taste.
So be careful that you do not use too much.

Harissa (sauce, dipping sauce) a dish from Morocco. Prepared by the Happy Chief Cook.

Quantity: about 100 milliliters.
Preparation Time: 10 to 20 minutes.


6 red Spanish peppers(fresh),
5 cloves garlic,
1 tablespoon coriander seeds,
2 teaspoons cumin seeds,
3 to 4 tablespoons olive oil,
0.5 teaspoon salt.


Remove the seeds from the peppers, and throw it away.
Chop the red Spanish peppers finely.

Cut the garlic cloves.
Then grind the garlic with the salt in a mortar.

Add the Spanish peppers to the garlic, and grind to a paste in a mortar.

Roast the coriander seeds with the cumin seeds in a dry frying pan until the aroma is released.

Add the coriander seeds with the cumin seeds to the paste and mix it well.

Slowly pour the olive oil continuously beat the paste until it has the thickness of mayonnaise.


For the garlic, salt and pepper to make a paste, you can also use a blender / food processor.
In this case, throw the garlic, salt, Spanish pepper and olive oil together, and blend it before you add the remaining herbs.

Harissa is a side dish, and served as an accompaniment to salads, fish, meat and poultry and can also be used as a dip for grilled meat or meat from the barbecue.
Harissa is also added in soups and stews or added to the sauce for couscous.
Sometimes is harissa added to fresh tomato sauce and used as dip for kebabs and snacks.
Full yogurt with harissa is an excellent marinade for pork and chicken.

For a milder version can you replace a few chili peppers by red bell pepper.

If the Harissa is not used, you can store it in the fridge with a layer of oil on top to avoid drying.

The Harissa is stable for approximately 2 weeks.


Added Februari 28, 2009.