Recipe: Moumen’s Harissa

Moroccan cooking is full of spices, but it is not spicy. Because we cook our dishes for the entire family, we make them mild enough for everyone to enjoy, including our kids. But that doesn’t mean we can’t take the heat! Our favorite condiment in Morocco is called harissa, and it’s our version of hot sauce. A bowl of harissa is typically sitting on the table at every meal, and we like to dab a little on all our savory dishes. It’s made with chili peppers, garlic, fresh herbs and spices. I like to make a big batch ahead of time and store it in the refrigerator.

A commercial brand of harissa.

Harissa is easy to make. You will need:

1 lb red or dark red chili peppers (roasted on stovetop & then peeled)
4-5 garlic cloves
1 tablespoon parsley
1 tablespoon cilantro
1/2 tablespoon cumin
1/2 tablespoon Spanish paprika
1 tablespoon olive oil
1 teaspoon fresh lemon juice
Dash of Salt

Add all ingredients into a blender and pulse until semi-smooth.Transfer mixture into small saucepan and cook for 30 minutes over medium heat. Refrigerate and then serve with appetizers and main courses.