A lot of people like the harissa that is used more like an American style condiment like mustard or relish, but many Maghrebi expats and others who grew up with the stuff swear by a very concentrated harissa in a tube to add flavor to North African dishes. You can find it on Amazon here:
It's hard to recommend a brand or a recipe for someone else as harissa, like other loved sauces, comes in many versions with different dominant spices, textures (more dense or more liquid), heat of chilies etc.
If you've liked some you had in a restaurant or someone's home, ask them what type, brand or recipe they used.
And/or try what's available - in small sizes - from local specialty stores, until you find what you like.
If you don't want to go to the trouble of making it yourself M'hassa is a very good brand. You should be able to find it through Sur La Table or possibly Whole Foods.
Dear, we are a Tunisian manufacturer of only authentic Harissa. we respect a very old recipe, of Tunisian Jewish culinary secret, humbly I can tell that our Harissa has a unique taste, with secret touch of Tunisian spices + Tunisian Extra virgin Olive oil ( fruity, healthy, organic). unforgettable taste, the premier source of genuine Tunisian Harissa. contact us at selekta international via whatsapp +21698208134
You can make it yourself I mix it with Garbonzo beans an make hummus very versatile ingredient. Here's a good recipe
Ingredients:
You can sub half the amount with rosted red pepper if you don't want it too hot.
•10-12 dried red chili pepper (you can use Arbol,Thai, or Rocoto)
•4 cloves garlic, minced
1/2 med. onion if desired
•1/2 teaspoon salt
•2 tablespoons olive oil
•2 teaspoon ground coriander
•1 teaspoon ground caraway seeds
•1/2 teaspoon cumin
1 small bundle cilantro
1 Lime juiced
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, cilantro,lime juice, garlic, salt, and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
Honestly, it's so easy to make that I wouldn't buy it. Here's a recipe I like:
Toast in a small dry skillet over medium heat, shaking the pan often to prevent burning, until very aromatic, 2 to 3 minutes:
1 teaspoon caraway seeds
1 teaspoon coriander seeds
½ teaspoon cumin seeds
Remove from the heat and let cool, then grind to a fine powder in a spice mill or coffee grinder or with a mortar and pestle. Add and grind until smooth:
2 garlic cloves, quartered
Salt to taste
Add and grind until well combined:
3 tablespoons sweet paprika
1 tablespoon crushed red pepper flakes
1 tablespoon olive oil
The harissa will be very thick and dry. To store, transfer the paste to a small jar and cover with:
Olive oil
It will keep, covered and refrigerated, for 6 months.
8 Comments
http://www.amazon.com/Harissa-Condiment-Tube-Spicy-120/dp/B002L0IRQG
If you've liked some you had in a restaurant or someone's home, ask them what type, brand or recipe they used.
And/or try what's available - in small sizes - from local specialty stores, until you find what you like.
Ingredients:
You can sub half the amount with rosted red pepper if you don't want it too hot.
•10-12 dried red chili pepper (you can use Arbol,Thai, or Rocoto)
•4 cloves garlic, minced
1/2 med. onion if desired
•1/2 teaspoon salt
•2 tablespoons olive oil
•2 teaspoon ground coriander
•1 teaspoon ground caraway seeds
•1/2 teaspoon cumin
1 small bundle cilantro
1 Lime juiced
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, cilantro,lime juice, garlic, salt, and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
Toast in a small dry skillet over medium heat, shaking the pan often to prevent burning, until very aromatic, 2 to 3 minutes:
1 teaspoon caraway seeds
1 teaspoon coriander seeds
½ teaspoon cumin seeds
Remove from the heat and let cool, then grind to a fine powder in a spice mill or coffee grinder or with a mortar and pestle. Add and grind until smooth:
2 garlic cloves, quartered
Salt to taste
Add and grind until well combined:
3 tablespoons sweet paprika
1 tablespoon crushed red pepper flakes
1 tablespoon olive oil
The harissa will be very thick and dry. To store, transfer the paste to a small jar and cover with:
Olive oil
It will keep, covered and refrigerated, for 6 months.