Home made Harissa Paste and vegetables roasted in it

We Indians just adore the spicy flavours of our Cuisine, the massive range of options and colourful plate is just an add on. We collectively, are fond of other cuisines which are inclined towards good use of spices like Middle Eastern, Mexican, Mediterranean etc. But every once in a while the crave of our own flavours grabs us back to the same wonderland of spices and aroma. There are some cuisines which we are still less aware of like Tunisian Cuisine. When I was in Saudi Arabia,  one of my Colleague was from Tunisia and she prepared such awesome chickpeas soup with loads of chilies and local spices. And some vegetarian curries too which she used to prepare just for me, she used a small dollop of a paste called Harissa. That paste just transformed the taste of the simple veggie dishes into that hot and spicy curries that I actually used to lick my fingers despite of my mouth firing up with spices.

This Tunisian chili sauce- Harissa is a fantastic shortcut to spice up a meal and can be used with everything from meat to vegetables, couscous, roasted potatoes, scrambled eggs, as a dip for bread ... the list is truly endless.

Harissa is a spicy sauce that is a major feature in North African cuisine, whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers along with  spices and herbs such as garlic paste, coriander, red chili powder, caraway as well as some olive oil. It is most closely associated with Tunisia, Libya and Algeria but can also be found in European countries with strong Arab presence such as France or Germany. In Israel, harissa is a common topping for falafel. 

Recipes for harissa vary according to the household and region. Variations can include the addition of cumin, red peppers, garlic, coriander, and lemon juice. In Saharan regions, harissa can have a smoky flavour, but the basic recipe calls for hot peppers, garlic, salt, and lots of olive oil.

 Available in all major Supermarkets, freshly made harissa is generally spicier, as that way we can control the ingredients and use fresh peppers. I prepared a small jar full of Harissa and it worked for me for over 2 months. I prepared these Roasted Vegetables, Spegatti and sometimes just added into Soups and curries. Each time, it brought a unique taste and lots of tears in my eyes, though S loved it. I am not to ken on chilies, but he can have them raw.. specially the green ones.. Since in Varanasi, the food is generally more into spicy and hot side, so this was a kind of “nostalgic” for him to have the Harissa spooned food. 

What you need?
8-10 dried chiles of your choice 
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 to 4 garlic cloves, peeled
1 teaspoon salt
2 tablespoons extra virgin olive oil,

Optional additions: fresh lemon juice, preserved lemon, fresh or dried mint, fresh cilantro, sun-dried tomatoes, tomato paste, cayenne, paprika etc... as per your choice and availability

How to Make the Paste

Soften the chiles. Place the chiles in a heatproof bowl and cover with boiling water. Let stand for 30 minutes.

Then toast all the spices. While the chiles are soaking, toast the caraway, coriander, and cumin in a dry skillet over low-medium heat, occasionally shaking or stirring to prevent burning. When the spices are fragrant, remove them from the pan and keep aside to cool off a bit and then grind them in a course powder

 Drain the chiles, and reserve the liquid for later use

Combine the chiles with spices, garlic, and salt. Combine the chiles, ground spices, garlic, and salt in the bowl of a food processor. With the food processor running, slowly drizzle in the olive oil and process to form a smooth and thick paste. Scrape down the sides of the bowl occasionally. If a thinner paste is desired, blend in a little of the chile soaking liquid until the paste has reached your desired texture.
 
The flavor of the harissa will deepen over the next day or two, but you can taste it now and add more salt or other optional ingredients ( as mentioned above ) to your liking.

Store it in an air-tight container and refrigerate for up to a month, adding a fresh layer of olive oil on the top each time you use the harissa.

Roasted vegetables in Harissa Paste : Ingredients

• 2 cups of chopped vegetables of your choice - I took Bell Peppers, Courgettes (Zucchini), Aubergines, Olives, and some Potatoes 
• 1 tbsp Harissa Paste 
• 2 tbsp Olive oil 
• Seasoning as per your choice - I took some Oregano and Black Pepper

How to Make
Spread olive oil and some salt over the chopped vegetables generously and mix well with hands or spatula
Transfer to a baking dish and bake in an oven for 15-20 minutes until the vegetables turn a bit soft
Take the tray out, and with spoon mix the Harissa Paste and seasoning well with the veggies.
Keep inside the oven to cook again for 20-25 minutes, serve warm with CousCous or any Salad.

My Notes:

For a very mild harissa, you may use roasted red bell peppers too with the chilies. You can also use a mix of fresh and dried chiles.
If your mouth burns after eating harissa, or any other hot sauce, drink plenty of milk or yogurt. Drinking water tends to make thing worse, not better ;)
Because harissa paste is water-based, it will won't keep for long periods, even if refrigerated. Keeping the surface covered with oil helps to prolong its life a little.
Once made, only bottle what you are likely to consume within 1 month. refrigerate and always ensure that it is well covered with oil.
Divide the remaining harissa paste into freezer bags about the same size as your fridge bottle and freeze.