STREAMING NOW: Simply Nigella

North African Spiced Harissa With Grilled Pita(Libya)

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Standard Libyan cuisine consists of soups, seafood, pasta, and fruit. A particular favorite is what we would associate as ketchup or hot sauce is called, harissa. It looks a little like ketchup, but smells really spicy. Once you get a little dab on some bread you can’t stop going back for more. It’s addictive. In North Africa, they put it on everything – fried eggs for breakfast, salad, and fish. The most common means is to put it on fresh flatbread. From Climbing Grier Mountain.”
READY IN:
1hr 10mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place both chilies in a large bowl. Add hot water to bowl and let the chilies re-hydrated for at least an hour at room temperature. Meanwhile, toast cumin and coriander seeds in a small skillet over medium heat for a minute or until fragrant. Once toasted, grind these seeds in a grinder until powder-like. Set aside.
  2. Once the chilies have set for at least an hour, drain, pat dry, cut the stems off, and remove seeds. Place chilies in a food processor. Pulse a few times. Add garlic clove and pulse again. You might need to add a little water to help thin it out. At this point you can either push the puree through a fine mesh sieve or if you like a thicker puree leave as is. Add the cumin, corriander, olive oil, and orange juice to the chilies. Pulse again until smooth. Add a squeeze of lemon and salt/pepper to taste. Serve with grilled pita.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: