Harissa is one of those ingredients I can’t live without. I use it in many recipes at home & in my restaurants. This spicy condiment originates from Tunisia & is found in Tunisian, Israeli, Moroccan, Libyan, & Algerian cuisines.
It’s a mixture of chiles (hot, mild & sweet), garlic, & spices that are ground into a paste. Some recipes will only use dry ingredients, others only use fresh; I use both. This is a super easy recipe, that requires a little patience. I promise you it’s well worth the wait if you’re a fan of flavor & spice.
Add it to: sauces, stews, marinades, sandwiches, soups, salads, vegetables, grains, & pasta, or simply place it right on your table to add to just about anything you want
yield: 32 Oz
- Start off by cleaning all peppers of their seeds, & cut into large pieces.
- Using a food processor, add in peppers, garlic cloves, & kosher salt.
- Pulse ingredients to the constancy of minced garlic.
- Transfer to a container & place into the fridge for 10 days.
- Strain liquid from the minced mixture.
- Place solids into a bowl, add in Izak spice & olive oil.
- Mix well & store in glass jars up to a year.
- Always use the freshest produce when preserving vegetables.
- If you don’t have the ability to purchase or this spice, just add a little cumin to taste start with a 1/4 teaspoon. But remember, the Izak spice really takes it to the next level.
“This harissa-inspired spice mix uses sweet red chilies in place of hot peppers, allowing cooks to explore Tunisian flavors without adding heat.”
– La Boite
How to enjoy Toss Izak N.37 blend:
Try it sprinkled onto pizza. Use it to add great flavor, but only mild heat, to couscous, chili, and more.
- Don’t throw away the liquid. It can be added to vinaigrettes, vegetables, sauces, & cocktails.
Cook More with Harissa
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