Recipes for harissa vary according to the household and region. Variations can include the addition of cumin, red peppers, garlic, coriander, andlemon juice. In Saharan regions, harissa can have a smoky flavor. Prepared harissa is also sold in jars, cans, bottles, tubes, plastic bags and other containers.
- 4 teaspoons coriander seeds (roasted and ground)
- 5 teaspoons cumin seeds (roasted and ground)
- 1 1/2 teaspoons caraway seeds (roasted and ground)
- 4 teaspoons hot smoked paprika
- 2 teaspoons sea salt
- 2 teaspoons garlic powder
- 1/2 teaspoon cayenne
- (Note~~To make this into a paste, add about 4-6 tablespoons of olive oil.)
Adapted from allyskitchen.com
Over medium heat in a cast iron skillet, put, coriander, cumin and caraway seeds and roast (careful not to burn) for about 3-5 minutes or until the aroma starts emitting and the seeds are more dry and brittle. Put in a mortar and pestle and grind into a dust-like mixture. It will be warm. (You can put in a coffee grinder, but I like the love that comes from the old country way of preparing.)
Put the paprika, sea slat garlic powder and cayenne in another small bowl and blend.
Put the warm ground seeds and other blended ingredients in a clean canning jar and blend. Cover with the lid and shake and blend. Done! Now make your dishes extravagant & enjoy the magic carpet ride to an exotic place!