It also works well as a marinade for meats like chicken, lamb or even turkey. Harissa is eaten in Tunisia as a dip for flatbreads with loads of olive oil, but it’s also great spooned over creamy hummus and eaten with crunchy veg, or as a salad dressing like in this Aubergine, Harissa and Halloumi Salad.
Some versions of harissa are made with rose petals (usually they’re labelled as “rose harissa”) and they carry an extra layer of fragrance that works well with intensely flavoured meat like lamb, or to brighten up crisp, jewelled salads or couscous-based side dishes. If the chillies are milder, the resulting harissa paste will be less spicy, and if the chillies are the blow-your-head-off sort, the harissa will pack a lot more punch. It all depends on the types of chillies used to make it. In short, yes, harissa can be pretty fiery. It's then left to stand for at least a couple of hours, if not days, to let the flavours properly marinate and really sing when you add the harissa to whatever you’re cooking. Traditionally, the spices are toasted as whole seeds and then pounded in a pestle and mortar to release those lovely fragrances before adding the other ingredients, but you could also use a food processor or stick blender and jug in a pinch. This dish is becoming one of our family favourites and I hope you find it as delicious as we do! Please do tag me in your Instagram pictures of this or any of my other recipes you cook.You can do this by blending your choice of chillies, cumin seeds, coriander seeds, fresh garlic, lemon juice, tomato paste or roasted peppers and some smoked paprika if you like an extra layer of smokiness. It is difficult to pinpoint the exact origins of hummus as multiple different theories and claims of origins exist in various parts of the Middle-East but apparently the earliest known written recipes for a dish resembling hummus bi tahina are recorded in cookbooks written in Cairo, Egypt in the 13th century. Cook toasted spices, roasted red pepper, garlic, and chillies into a sweet, fiery, fragrant paste with a subtle floral hum. Hummus is a savoury Middle-Eastern dip made from cooked, chickpeas blended with olive oil, tahini (sesame paste), lemon juice, and garlic. Rose harissa is a fragrant red pepper paste with rose water common in Maghrebi cuisine. This softens the heat and adds a subtle floral note to the dishes it is added to. Rose harissa contains dried rose petals, and, usually, rosewater too. On that note, there’s pretty much information waiting to be shared with you on how these spices flavor this red-hued spicy paste. It is a hot chilli pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil. Cumin Coriander Caraway And in some recipes, even black pepper and red chili flakes are used occasionally. You can buy your favourite brand of hummus as opposed to making it from scratch but the recipe for hummus below is so easy, resulting in a beautifully creamy and smooth hummus, I can’t recommend it enough.įor those of you who may not know, harissa originates from North Africa, while every region has its own variation and take on the paste, it’s particularly associated with Tunisia. The aubergine mixture, which you can either have cold or warm, is then layered on hummus and served with some bread to dip into it. The aubergine mixture is simply aubergines and onion cooked in vegetable oil with the addition of rose harissa, garlic, tomato purée, balsamic vinegar and fresh coriander to create an aromatic dish with a little heat. It keeps well, if there are any leftovers, for a few days so we often make wraps or sandwiches with it too. Served with other mezze-style offerings such as bread, olives or, as pictured, a fresh herb and feta cheese platter, this dish can generously feed 4 people and more if offered up as a dip.
ROSE HARISSA FREE
It is vegan so a great option for a ‘Meat Free Monday’ meal. It is a really easy dish to prepare and one that can easily be cooked up after work. In other words it is dish I have developed but one that has been inspired by all that I have learnt from the rich tapestry of living in a time where we can tap into many different cultures across the world by the people we meet, the restaurants we have eaten at, the ever expanding offerings from supermarkets, and / or the information and education we can access. This is one of my ‘inspired by…’ recipes.
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