Moroccan cuisine is a delightful blend of flavours, aromas, and textures, and at the heart of many dishes is the vibrant and spicy harissa paste. This traditional Moroccan condiment is made from red chilli peppers, garlic, olive oil, and various spices, creating a rich and complex flavour that can transform any dish. In this blog post, we’ll explore the history and uses of Moroccan harissa paste, and provide you with a simple and authentic recipe to make your homemade harissa.
Harissa Paste Origins
Harissa paste has roots in North Africa, with Tunisia often credited as its birthplace. However, it has become a staple in Moroccan cuisine, where it adds depth and heat to various dishes. The name “harissa” is derived from the Arabic word “harasa,” which means “to pound” or “to break into pieces,” reflecting the traditional method of grinding the ingredients into a smooth paste with a mortal and pestle.
Red Harissa Ingredients
The beauty of harissa paste lies in its simplicity and versatility. The primary ingredients are red chilli peppers, garlic, olive oil, and a mix of spices such as cumin, coriander, and caraway seeds. The paste can range from mildly spicy to fiery hot, depending on the type and quantity of chilli peppers used. Some variations also include tomatoes, lemon juice, or vinegar to add a tangy note.
Types of Peppers for Making Harissa Paste
The type of peppers used in harissa paste can significantly influence its flavour, heat level, and overall profile. While traditional harissa recipes often call for specific types of chilli peppers, you can experiment with different varieties to suit your taste preferences. Here are some common types of peppers that can be used to make harissa paste:
1. Dried Guajillo Peppers: Guajillo peppers are popular for harissa due to their mild heat and sweet, tangy flavour. They add a rich, deep red colour to the paste and provide a slightly fruity undertone. Guajillo peppers are perfect for those who prefer milder harissa with a complex flavour profile.
2. Dried Ancho Peppers: Ancho peppers, which are dried poblano peppers, have a mild to medium heat level and a sweet, smoky flavour with hints of raisins and chocolate. They contribute a dark, rich colour to the harissa paste and add depth and complexity to the overall taste.
3. Dried New Mexico Peppers: New Mexico peppers are mildly spicy and have a slightly earthy, sweet flavour. They are an excellent choice for those who want a harissa paste with a moderate heat level and a balanced flavour. These peppers are also known for their bright red colour, which enhances the visual appeal of the paste.
4. Dried Cascabel Peppers: Cascabel peppers have a mild to medium heat level and a nutty, earthy flavour with a touch of smokiness. They are round and small, with a dark reddish-brown colour. Cascabel peppers add a unique flavour dimension to harissa and can be used alone or in combination with other peppers.
5. Dried Chipotle Peppers: For those who enjoy a smoky flavour in their harissa, dried chipotle peppers are an excellent choice. These peppers are smoked and dried jalapeños, offering a medium heat level and a rich, smoky taste. They can be used to add a distinct smokiness to the harissa paste, making it ideal for grilled meats and barbecued dishes.
6. Dried Aleppo Peppers: Aleppo peppers, also known as Halaby peppers, have a moderate heat level and a fruity, tangy flavour with a hint of cumin. They are commonly used in Middle Eastern and Mediterranean cuisines. Aleppo peppers in harissa can add subtle heat and a unique, slightly tangy flavour profile.
7. Dried Arbol Peppers: Arbol peppers are small, slender, and very hot. They have a bright red colour and a sharp, intense heat that can elevate the spiciness of harissa paste. If you prefer a fiery harissa, adding a few Arbol peppers to the mix will do the trick.
8. Fresh Red Chili Peppers: While dried peppers are traditional, you can also use fresh red chilli peppers to make harissa. Varieties like Fresno, red jalapeños, or red serranos work well. Fresh peppers provide a bright, fresh heat and can be used in combination with dried peppers for a more nuanced flavour.
Combining Peppers: For a well-rounded harissa paste, consider combining different types of peppers to achieve a balance of heat, sweetness, smokiness, and complexity. For example, you might mix guajillo, ancho, and chipotle peppers for a paste with moderate heat, depth, and smokiness.
Adjusting Heat Levels: To control the heat level of your harissa paste, adjust the ratio of mild to hot peppers. Removing the seeds and membranes from the peppers can also reduce the overall spiciness. Experiment with different combinations to find the perfect balance that suits your taste.
By exploring the different types of peppers available, you can create a harissa paste that is uniquely tailored to your preferences, whether you prefer it mild, medium, or hot. The versatility of harissa allows for endless possibilities, making it a staple in any kitchen that appreciates bold, vibrant flavours.
Uses of Harissa Paste in Moroccan Cuisine
Harissa paste is incredibly versatile and can be used in numerous ways to enhance the flavour of your dishes. Here are some popular uses in Moroccan cuisine:
- Marinades: Use harissa as a marinade for meats, poultry, and fish to infuse them with a spicy flavour.
- Tagines: Add a spoonful of harissa to traditional Moroccan tagines for an extra layer of heat.
- Soups and Stews: Stir harissa into soups and stews to elevate their flavour profile.
- Condiment: Serve harissa as a condiment alongside grilled meats, vegetables, or fish.
- Dip: Mix harissa with yoghurt or mayonnaise to create a spicy dip for bread, crackers, or raw vegetables.
If you like this recipe, you may also enjoy making Charmoula. It’s another Moroccan condiment used for marinating fish and vegetables and is often used for many Moroccan salads and sides.
Recipe 1: Harissa Paste Using Dried Chillies
Making your harissa paste at home is straightforward and allows you to customize the heat level and flavour to your taste. Here’s a simple, authentic recipe to get you started:
Ingredients:
- 10-12 dried red chilli peppers (adjust based on desired heat level)
- 4 cloves of garlic, peeled
- 2 tablespoons olive oil, plus extra for storage
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon caraway seeds
- 1 teaspoon smoked paprika (optional, for added smokiness)
- Salt to taste
- Juice of 1 lemon
Instructions:
- Prepare the peppers by soaking the dried chili peppers in hot water for about 30 minutes, or until they are soft. Drain and remove the stems and seeds (for a milder paste, remove all seeds; for a spicier paste, leave some in).
- Blend the ingredients in a food processor or blender, combine the softened chilli peppers, garlic, olive oil, cumin, coriander, caraway seeds, smoked paprika (if using), and a pinch of salt. Blend until smooth, adding more olive oil if needed to achieve a smooth consistency.
- Taste the paste and adjust the seasoning as needed. Add lemon juice to brighten the flavours and balance the heat.
- Transfer the harissa paste to a clean jar and cover the top with a layer of olive oil to preserve it. Store in the refrigerator for up to two weeks, replenishing the olive oil layer as needed.
Recipe 2: Classic Harissa Paste Using Fresh Peppers
Ingredients:
- 1-2kg (5) long red peppers
- 1/2 kilo small chilli red peppers
- Salt to taste
Instructions:
Blend the above ingredients, place in a jar and top with a layer of olive oil for the Moroccan version. For the Tunisian version add 1 whole head of garlic to the ingredients, blend and bring the mixture to boil in a saucepan on low heat until thickened and access water dissolves. Then transfer into a jar when cooled and add the layer of olive oil.
Moroccan Harissa Recipe
Equipment
- 1 Blender
- 1 Glass Jar for storing
Ingredients
- 10-12 dried red chilli peppers adjust based on desired heat level
- 4 cloves of garlic peeled
- 2 tablespoons olive oil plus extra for storage
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon caraway seeds
- 1 teaspoon smoked paprika optional, for added smokiness
- 1 teaspoon Salt to taste
- Juice of 1 lemon
Instructions
- Prepare the peppers by soaking the dried chili peppers in hot water for about 30 minutes, or until they are soft. Drain and remove the stems and seeds (for a milder paste, remove all seeds; for a spicier paste, leave some in).
- Blend the ingredients in a food processor or blender, combine the softened chilli peppers, garlic, olive oil, cumin, coriander, caraway seeds, smoked paprika (if using), and a pinch of salt. Blend until smooth, adding more olive oil if needed to achieve a smooth consistency.
- Taste the paste and adjust the seasoning as needed. Add lemon juice to brighten the flavours and balance the heat.
- Cook the harissa paste for about 15 minutes or until the water dissolves. This step is optional but it preserves it for longer and releases the flavours more.
- Transfer the harissa paste to a clean jar and cover the top with a layer of olive oil to preserve it. Store in the refrigerator for up to two weeks, replenishing the olive oil layer as needed.