Harissa, a spicy sauce
Today we’re sharing the recipe for a spicy and flavourful sauce: harissa. Originally from Tunisia, this paste is a must-have ingredient in North African cuisine. Made with dried chili peppers, spices, and lemon, you only need a small amount (be careful with the heat!) to season and enhance a variety of dishes. Here’s how to make it.
Time: 40 minutes
Ingredients:
7 dried red chili peppers
2 roasted red peppers (jarred ones are fine)
2 tablespoons tomato puree
2 fresh garlic cloves
2 cloves
2 teaspoons each of coriander and cumin
1 teaspoon toasted and ground cumin seeds
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Salt to taste
Juice of 1 large lemon
Extra virgin olive oil to taste
Preparation
Place the dried chili peppers in a bowl and cover with hot water. Let them soak for about 30 minutes, until tender. Drain and remove the seeds. Combine the chili peppers with the other ingredients. Transfer to a food processor. Add the tomato paste, roasted red peppers, garlic, ground cumin seeds, coriander, cumin, smoked paprika, cayenne pepper, and a generous pinch of salt. Add the fresh lemon juice. After blending all the ingredients, add the extra virgin olive oil. Place the paste in a clean glass jar and drizzle with more oil. Cover with a lid and let it rest in the refrigerator. The harissa paste will enhance its Flavor while it rests in the refrigerator for the next two days. (Pixabay)
Tunisian Salad
Mashwiya (or Mechouia) is a popular Tunisian salad made with grilled vegetables, eggs, and tuna. Simple to prepare, it’s a must-have for summer lunches and dinners.
Time: 40 minutes
Serves: 4
Ingredients:
4 eggplants,
5 yellow peppers,
2 red onions,
70 ml olive oil,
4 tomatoes,
1 lemon,
3 hard-boiled eggs
425 g canned tuna,
1 tablespoon capers,
Salt and pepper to taste.
Preparation
First, peel the tomatoes, remove the seeds, and cut them into thin slices. Peel the onions and cut them in half. After boiling the eggs, cut them into quarters once hard-boiled. Preheat the oven to 180°C. Arrange the peppers, eggplant, and onions on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, and pepper and cook the vegetables for about 25 minutes, turning halfway through, or until softened and the peppers are blackened all over. Transfer the peppers to a bowl and cover with plastic wrap. Let them rest for 10 minutes to allow the skins to soften, then remove the charred skins and slice them into thin strips.
Cut the eggplant into 1-cm rounds, slice the onions, and place them in a large bowl with the peppers, tomatoes, lemon juice, and olive oil. Toss gently to combine all the ingredients. Pour everything onto a large platter. Garnish with hard-boiled eggs, tuna, and capers. (CC BY-SA 4.0/Habib M’henni )
