19 August 2010

Harissa

Bought a mortar today for my first attempt at making Harissa. The result was good but I slightly overdid the salt. Here's what I put in it:
  • 3 sweet peppers
  • 5 Czeckoslovakian Black
  • 5 cloves of garlic
  • ½ dl coriander seeds
  • ½ dl cumin seeds
  • ½ dl extra virgin olive oil
  • Salt






















Chop the garlic and chili in big pieces. Roast the coriander and cumin seeds in a pan, don't let it burn. Roast the sweet peppers in the oven on 250 degrees C until they turn black. Let the peppers cool down a bit and then peal the skin off them. Crush everything each on its own in a mortar and then mix it together with olive oil. When crushing the chili and garlic it helps to put in salt.

Looking back I think I could have gone easier on the garlic and salt. It could have had more chili as well but I decided to only use the Czeckoslovakian Blacks I picked the other day to see how well they fitted the taste of Harissa. And they were perfect.

Harissa is best enjoyed on a piece of bread and to any BBQ party!

Edit: I forgot about the lemon, there should be lemon juice from half a lemon in the Harissa as well.

4 comments:

  1. My mouth is watering, it looks great. I think I will try it as well.

    Just a question. Me and Michael Salemsson have a discussion about how to avoid Botulism. Most people use vinegar in order to get some acid, which prohibit this kind of germs to grow. I don't enjoy vinegar and claim that one might use lemon instead. No matter what the answer might be, according to your list, you don't have any acid at all. How long can you store it and still be safe?

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  2. Since I, as you say, have no acid or anything else keeping it, I was counting on using it within a week. After that I would probably get suspicious of it hehe. I usually don't make these things to keep, so I'm no expert at all. If I wanted to try to keep it longer I would have boiled the glass can before as well.

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  3. Vad duktig du är! Och vilken snygg staging med glasburken =)

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