Author Topic: harissa (sp?)  (Read 2883 times)

vmichel

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harissa (sp?)
« on: May 31, 2006, 06:42:43 PM »
I got all experimental last week and made harissa by throwing chiles, vinegar, and anything else I had at hand in the blender. It was great, but got me wondering: how are you supposed to really make it?

And harissa makers out there? I thought there might be, what with the love of spice I see here.

shaolin

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harissa (sp?)
« Reply #1 on: June 01, 2006, 07:56:32 AM »
What is harissa?

skdadl

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harissa (sp?)
« Reply #2 on: June 01, 2006, 08:04:52 AM »
Harissa

That's just a definition, though. I shall look for some recipes.

skdadl

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harissa (sp?)
« Reply #3 on: June 01, 2006, 08:07:01 AM »
A recipe for harissa, along with links to a number of Tunisian dishes in which you presumably can use it.

lagatta

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harissa (sp?)
« Reply #4 on: June 01, 2006, 08:35:23 AM »
Yes, that is pretty accurate. Always includes powdered cumin, no vinegar (unlike more liquid hot sauces). I've also bought fresh harissa in Paris that definitely included garlic, but the tinned/tubed kind doesn't.

Harissa is used throughout the Maghreb but indeed Tunisian cuisine is the hottest in the region; Moroccans think it lacks subtlety.
" Eure \'Ordnung\' ist auf Sand gebaut. Die Revolution wird sich morgen schon \'rasselnd wieder in die Höhe richten\' und zu eurem Schrecken mit Posaunenklang verkünden: \'Ich war, ich bin, ich werde sein!\' "
Rosa Luxemburg

shaolin

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harissa (sp?)
« Reply #5 on: June 01, 2006, 09:19:35 AM »
Oy!  I'm a baby when it comes to spice.  The burning hurts my tongue, and I just can't see how that's a pleasurable culinary experience.  No harissa for me!

lagatta

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harissa (sp?)
« Reply #6 on: June 01, 2006, 09:51:33 AM »
Well, if you don't like heat at all, you wouldn't like harissa, but it is not one of the more dangerous hot sauces, and many people who aren't particularly hotheads like small quantities of it, as it contains different flavours, not just heat.

I do wish we had more medium peppers on the markets such as Espelette (Basque) peppers or some Hungarian varieties. I like heat, but not in everything, and the medium peppers really have a subtle zing and depth of flavour.
" Eure \'Ordnung\' ist auf Sand gebaut. Die Revolution wird sich morgen schon \'rasselnd wieder in die Höhe richten\' und zu eurem Schrecken mit Posaunenklang verkünden: \'Ich war, ich bin, ich werde sein!\' "
Rosa Luxemburg

shaolin

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harissa (sp?)
« Reply #7 on: June 01, 2006, 10:01:39 AM »
I've been trying to build up my tolerance towards hot stuff.  It can be really limiting, especially when travelling, to avoid all things hot, as well as being a vegan!  I'm not sure how much progress I've made - last weekend I had a few handfuls of Bombay mix, but I still haven't graduated from mild curry powder.  I can handle the odd jalapeno in my guacamole and salsa, but I'd rather do without them.  I can handle more heat in Thai cooking.  Maybe because the other flavours balance it out, especially creaminess?

skdadl

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harissa (sp?)
« Reply #8 on: June 01, 2006, 10:02:27 AM »
I think harissa must be the missing ingredient in the vegetable stews I've made for my couscous.

I like it with falafels too, especially if I'm making a falafel sandwich in a pita. Stuff in lots of red cabbage salad, the falafel, and spoon in lots of harissa. Yum.

Shame you can't barbecue a falafel. I'd give up on meat entirely.

 

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