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Harissa

post #1 of 22
Thread Starter 

I just got some harissa, which I have never tasted before. Based on what I thought it would probably be like, I diced some onions, and red bell peppers, started sauteeing them, added a little diced ginger, and then opened this little container of harissa that I got from Amazon (I don't know of any local source). It's Harissa by Du Cap Bon, Tunisian hot sauce imported from France. (??? but anyway ... )

 

http://www.amazon.com/gp/product/B00IJT7RJ6/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

 

I put a couple of spoonfuls of it in with the peppers and onions, thinking that will add a little flavor. I licked the spoon and

 

WOW

 

This is not like anything I have ever tasted before. This is no curry paste. This is no Mexican hot sauce. No SE Asian hot sauce. This is not like anything I know. This ain't no party. This ain't no disco. This ain't no foolin' around. I thought I was familiar with all the hot and spicy stuff, but no. This is . . . something else.

 

I am thrilled to get a completely new category of hot and spicy. YUMMMMM :D

 

Anyone here into harissa? Any recipes? I know I have a lot of experimenting to do.

post #2 of 22

Yeah, I like the stuff!

 

It features quite a bit in the middle eastern kitchen.

 

Some time back I made Merquez sausages, a lamb sausage with harissa paste inside

 

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post #3 of 22
Thread Starter 

Can I have some?

post #4 of 22

I have the same brand of harissa, I use it mostly for couscous: when we serve couscous, we put out a little bowl, one laddle of broth, and a heaping Tbspn of harissa. That's our hot sauce for the couscous. Sometimes I can't be bothered and just put the harissa straight in my plate. Sometimes I add it to sandwhiches... 

 

In France, a classic street fair sandwich is fresh baguette, 2 grilled merguez, and a choice of dijon mustard or harissa, served with french fries. Since I just can't make a choice, I always ask for both dijon and harissa. And let it be known that the dijon mustard you get in France is much hotter than anything you can get in this here country. 

 

This is the perfect sandwich to end a night of drinking. In that case, put the french fries inside the sandwich, along with the merguez and harissa. DELICIOUS! :talk:

 

Some people put slices of tomatoes, or lettuce, or onions in the sandwich. How dare they mess with a classic. 

post #5 of 22
Thread Starter 

OK French Fries, you have my mind going on what to do next :D  I haven't made any sausage ever and that's why I just asked Butzy for a taste. lol

 

This stuff is ... excuse my loss of words ... freekin good. And I love lamb. Rogan josh might have to share first place with merguez and harissa, if I ever get some merguez.


Edited by OregonYeti - 3/1/15 at 12:42am
post #6 of 22
Tunisian hot sauce imported from France. (??? but anyway ... )

Former french colony. Tunisia still has french as its second language and most business is done in french. The food is very french(and italian) influenced. Ive enjoyed many a good meal there.

Harissa is a staple in my kitchens and we use it in everything from meatloaf to bbq sause.
post #7 of 22
Quote:
Originally Posted by Lagom View Post

Tunisian hot sauce imported from France. (??? but anyway ... )

All I know is, the stuff is made in Nabeul, Tunisia. Maybe it first travels to France, then from France to the U.S.? 

post #8 of 22
Thread Starter 

I know the history of Tunisia and France. I was just thinking maybe Tunisia should market this more. I am very much into shared cuisine. I'm American and I grew up in India. I love how the Portuguese influenced Goa food. I love Goa chorizo and Goa prawn curry (the MOST of any curry!).

 

I am thinking of a lot of things I can do with harissa. Meatloaf, I will definitely have to do!

post #9 of 22
Thread Starter 
Quote:
Originally Posted by French Fries View Post
 

All I know is, the stuff is made in Nabeul, Tunisia. Maybe it first travels to France, then from France to the U.S.?

 

That's interesting. Maybe I will visit Nabeul some day.


Edited by OregonYeti - 3/1/15 at 10:37am
post #10 of 22

FWIW I'm French living in the U.S. but part of my family comes from Morocco and Algeria, and in my family we don't use Harissa, we use Tuong Ot (NOT the sriracha one though).. which is... Vietnamese?? Go figure. 

post #11 of 22

I'm using Cap Bon since forever. I prefer a tube, since I'm only using small quantities, like in a lot of sauces to give them a punch; try a bit in tomato sauce... deliious.

 

Also in rouille that is served with fish soups like bouillabaisse etc. Simple to make; blacken a red bell pepper over a flame and wrap, when cooled peel, blitz with good mayo and a squeeze of harissa from the tube. Recipe comes from someone from Marseille... best rouille ever!

post #12 of 22

I like to brush shrimp  a with cinnamon harissa oil, then grill them and served with a spicy roasted red bell pepper, coriander, caraway sauce. I do this one for the general public, so I keep it a bit on the mild side, but at home I am more generous with the harissa because I like spicy.

 

Cinnamon Harissa Oil

Weight or Volume                                                                  Ingredients

1 cup                                                                                       Olive Oil

¼ cup                                                                                      Cinnamon

1 tablespoon                                                                            Sea Salt

½ teaspoon                                                                              Harissa

1 teaspoon                                                                               Palm Sugar

 

Procedure:

Combine all ingredients.

 

 

Spicy Red Bell Pepper Sauce

Weight or Volume                                                                  Ingredients

½ tablespoon                                                                           Coriander, toasted, ground

½ tablespoon                                                                           Caraway, toasted, ground

2 cloves                                                                                   Garlic, chopped, sautéed

2                                                                                              Red Bell Peppers, roasted, peeled, chopped

½ tablespoon                                                                           Palm Sugar

½ teaspoon                                                                              Harissa

1 tablespoon                                                                            Shrimp Stock

 

Procedure:

Combine all ingredients in blender and process.

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post #13 of 22

There's a local Lebanese place called Layla. They make a Za'atar seasoned french fry and serve it with a harissa spiked toum. Most excellent, especially here in the land of Fry Sauce, which I also like. The harissa toum looks a lot like fry sauce but is wildly different.  

 

Any more, I can only eat about 5-10 french fries before I'm done.  I like them, but I just find I'm satisfied with them after a few. But Layla Fries, I can keep eating those. Those make you just want to eat more and more of them. 

 

For my taste, I have to use Harissa sparingly as I find it quite hot. 

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post #14 of 22

Oh and by the way while the "Cap Bon" products are good as far as industrial products go, there's still nothing like a freshly homemade harissa IMO. 

 

post #15 of 22
Thread Starter 

French Fries, what's your recipe for making harissa? I wonder if I can get the right kind(s) of chilis here.

post #16 of 22

Simple harissa:  Rehydrate chilis, remove seeds and veins, and pound in a mortar and pestle with sea salt and a little olive oil. Pack in a jar and cover with more olive oil. 

 

If the chilis are really dry or tough, you can steam them to cook and soften them. 

 

For more complex taste, you can add various things to taste. 

 

Garlic is the first thing I'll add, and I like a lot of it: pound it with the chilis. 

 

 

To play with added spices, consider caraway, coriander, cumin. 

 

If you don't have a mortar and pestle, you can run the chilis and garlic (and spices) through a meat grinder. 

post #17 of 22

I think  the fumes coming off that mortar and pestle could be very intense. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #18 of 22

Just saw this video.

 

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post #19 of 22
Thread Starter 

Great video! Thanks, ordo.

post #20 of 22

I bet that huge pot of chilis smells wonderful!

 

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post #21 of 22

Great video, ordo, and hellooooo, what a mountain of harissa!!!

I buy a 70 gram tube at a time and it lasts for nearly a year, if not more...

 

Harissa "Le phare du Cap Bon"

post #22 of 22

This thread prompted me order a couple of tubes of that.  And a couple tubes of anchovy paste and a couple bottles of File powder.  I like Amazon.com.

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