BM # 56
Week : 3 , Day: 4
Country : Africa
Day 4 with Buffet on the Table we have a delicious, finger licking condiment, Harissa from Africa.
Harissa is a very popular dish in Algeria, Libya and Tunisia. It is a condiment made from crushed hot peppers, garlic, olive oil, cumin seeds, coriander seeds and salt. It is used to add hot flavor to sandwiches, couscous and pasta. Tunisian harissa is much hotter than Harissa from other Arab countries.
We normally come across the Red Harissa . The red Harissa is much more popular than the green one, I wanted to try the green one for two reasons, one I am off red chilly, two I could not get the red chillies required for this Harissa . So conveniently I decided on the green one, and trust me I am so glad I did, because I loved it. Not only I but the whole family fell in love with this condiment. After I finished making it was dinner time, I could not click at that point so quietly put it away. On the dinner table my son asked for some kind of chutney, since I did not have any Indian chutney , I offered him the Harissa. I loved the look he gave me, he knew I had not clicked and was trying to hide it. I felt it was a simple condiment which I could re do, but these guys did leave 3/4 bottle for me to click!
I am not surprised as Harissa is used as an everyday condiment in Morocco and North African. It is added to dishes from breads to eggs to grilled meats. This green Harissa is made to be less pasty than most Moroccan Harrisa , perfect for drizzling onto any dish or using as a dip. It has a heat from chilies, and a delightful fragrance of Moroccan cumin. They say that red and green Harissa can be used interchangeably, depending on personal preference , soon I would love to try the Red one too. I served this Harissa with Vegetable Kebabs and it sure was a treat.
African Green Harissa
Makes : 11/3 cups
Recipe Source : A mix of a few recipes
2 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tsp ground cinnamon
10 long green chillies, stalk removed
10 cloves garlic
1 bunch coriander leaves, stems included
1/4 cup mint leaves
1 tsp salt
1/3 cup olive oil
Toast the cumin, coriander and peppercorns in a frying pan over medium heat for 3-4 minutes.
Process until finely ground.
Add the cinnamon, chillies, garlic, fresh coriander, mint and salt.
Process for 5 seconds , so it's coarsely done.
With the motor running add oil in thin streams and continue to process until smooth.
I served the Harissa with Vegetable Kebabs. These kebabs were similar to the Hara Bhara Kebabs, just that I did not add spinach to these and shaped them differently.