| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | about 2 cups |
Ingredients
- 2 tablespoons cumin seed
- 1 tablespoon coriander seeds
- 1 teaspoon caraway seeds
- 1/4 cup extra-virgin olive oil
- 8 large garlic cloves, thinly sliced
- 1 medium onion, diced
- 1 tablespoon kosher salt
- 1 cup urfa biber (aka urfa pepper)
- 3 tablespoons tomato paste
- 1/4 cup red wine vinegar
Instructions
- Toast the cumin, coriander and caraway in a dry cast-iron skillet over medium heat until fragrant, about 3 minutes. Stir in the olive oil, garlic, onion and salt. Cook until the garlic begins to brown, about 2 minutes.
- Stir in the urfa biber and tomato paste and cook for 1 minute. Add the red wine vinegar and cook 2 minutes more.
- Transfer the mixture to a food processor fitted with a standard S-blade and process until smooth, scraping down the sides as needed. Store in a tightly sealed glass container in the refrigerator for up to 3 months.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 182 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 279 mg |
Reviews
This is delicious!!
Take the time and effort to make this Harissa over other recipes. The Urfa Biber is what makes this spectacular.
I’ve already made Shakshuka and also used it by simply blending it with softened butter and stuffing in under and over the skin of a whole well seasoned chicken.
Wonderful! Make it all the time. Adds zing to every dish.