Name: CAVAs Harissa Recipe
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: North African
Ingredients: 10 pieces Dried red chilies; 4 pieces Garlic cloves; 1 tsp Cumin seeds; 1 tsp Coriander seeds; 1 tsp Caraway seeds; 4 tbs Olive oil; 2 tbs Lemon juice; 1 tsp Salt

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

A North African chili paste with a blend of spices.

Remove the stems and seeds from the dried red chilies. Soak them in hot water for about 30 minutes to soften.

Prepare the Chilies

In a dry skillet over medium heat, toast the cumin, coriander, and caraway seeds until fragrant, about 2-3 minutes. Be careful not to burn them.

Toast the Spices

In a food processor, combine the soaked chilies, garlic, toasted spices, olive oil, lemon juice, and salt. Blend until you achieve a smooth paste.

Blend the Ingredients

If the paste is too thick, add a little more olive oil or water to reach your desired consistency.

Adjust Consistency

Transfer the harissa to a clean jar and store it in the refrigerator. It can be kept for up to 2 weeks.

Store

Dried red chilies

Garlic cloves

Cumin seeds

Coriander seeds

Caraway seeds

Olive oil

Lemon juice

Salt

Harissa

Make Harissa Recipe in just 45m. A North African chili paste with a blend of spices.