Have you heard of fiery-hot harissa sauce? It’s a common condiment that people use in North African countries with Tunisia credited as its originator. You can use it to spice up couscous, soups and other dishes that could use a unique-tasting kick.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1 ounce dried hot red chiles
1 teaspoon caraway seed
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1/4 cup salt (optional)
2 garlic cloves
3 tablespoons plus 2 teaspoons extra virgin olive oil
- Wash the chiles and place in a small saucepan with water to cover. Bring to a boil, remove from heat and let steep covered for 1 hour. Meanwhile, using a spice mill or mortar and pestle, grind the caraway seed, cumin and coriander seeds and salt (if using).
- Using tongs, remove the chiles from the saucepan, wipe dry with paper towels and chop. Reserve 2 tablespoons of the chile steeping liquid. Add the chiles and garlic to the spice mill or mortar. Grind or mash everything together. Stir in 3 tablespoons of the oil and 2 tablespoons of the reserved steeping liquid.
- Transfer the harissa to a small serving dish in order to spoon into the stew at the table. Place any remaining harissa in a small glass jar. Drizzle the remaining 2 teaspoons of oil over the top. Cover and refrigerate. Use within 3 months.
Nutritional information (per serving)
Calories: 7 (92% from fat)
Dietary Fiber: 0g
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).