My introduction to Harissa was with the super spicy version that’s served in falafel and shawarma restaurants like the famous Falafel in Central Square Cambridge. That version is pretty intense, and will really kick you in the ass if you’re not careful. This version is a bit milder, with more of a slow heat the builds over the course of your meal that you use it in. Some applications that have really worked have been mixing it in with mashed potatoes, putting some on scrambled eggs and even on pizza. My version uses sun dried tomatoes for the base of the sauce, instead of peppers, as was inspired by Ana Sourtun’s cookbook Spice.
We also benefit from a fantastic spice store here in Inman Square Cambridge called Christina’s (they also do ice cream…great combination, I know). This place is really a dream for any culinarily minded people who can’t find certain more exotic spices elsewhere. I recommend the smoked paprika, urfa chilies and aleppo as well – all really great spices that you’ll struggle to find elsewhere. The urfa chilies are used in this recipe, and I recommend you get some (they’re fantastic!!). If you can’t find them around your area, order them here. Here’s the recipe that I’ve been using:
Spice combination – add these prepped spices into your mortar and pestle:
Prepare the spices and crush them to combine in your mortar and pestle. Once you have this done, make sure you have your sun dried tomatoes prepped, then literally combine all of the ingredients into your food processor. Combine until smooth, then adjust the seasonings as desired.
Use your harissa on eggs, potatoes, pizza, in soup, etc…it’s great stuff with almost anything! Enjoy -
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