We’ve been eating well of the local foods; more tagines and plenty of grilled vegetables, meats, and fish. Almost every meal is accompanied by a fiery, salty condiment called harissa. It is a mixture of fresh hot peppers, roasted red peppers, cilantro, garlic, olive oil, and spices. It’s used as an ingredient in sauces and marinades and as a relish along side meat or fish; it’s sort of
This harissa recipe comes form my Modern Moroccan cookbook by Hassan M’Souli. I only made about a quarter of a batch. You’ll notice in the picture of the ingredients, that my cilantro looks a little odd. ...that’s because its basil. I forgot to buy cilantro, so I used basil from my garden; it worked fine. Also, the recipe has you roast and peel your own red peppers. I used jarred roasted peppers. Lastly, I did not have a preserved lemon, so I used the juice and zest from a fresh one.
Yields 4 cups
2 large red pepper, roasted, peeled, and seeded
1 preserved lemon
3 cloves garlic
½ bunch cilantro, chopped
2 tablespoons ground cumin
1 tablespoon salt
Olive oil, to cover
Mince the chilis, roasted peppers, preserved lemon and garlic by hand or in a food processor. Mix in the cilantro, cumin, and salt. Transfer to a storage jar and let stand for one hour. Then add enough olive oil to cover the mixture. It will keep nearly indefinitely in the refrigerator.