Easy Homemade Harissa / الهريسة

[@KuzinaWithSimo]

Instagram: instagram.com/kuzina.with.simo/ Facebook: facebook.com/KuzinaSimo

[@happydillpickle]

I'm returning to your video to make my second batch of harisa today. We moved to the countryside and the drive to buy the tinned Tunisian variety is a pain which annoyed me so much until I made my first batch using your recipe. I will never buy commercial harisa again! Not even my old favourite... You're a star! Thank you!

[@KuzinaWithSimo]

I'm glad you like the harissa. North African cuisine is homemade food at it's best and I really believe you can make everything at home !!! You can also start to play around with the recipe to make it spicier or milder or more runny or more thick. Enjoy the harissa :D

[@happydillpickle]

@@KuzinaWithSimo Thank you! ☺️

[@chrisdryer]

looks great. I will probably try that eventually.

[@KuzinaWithSimo]

It's quite straight forward but I know you will try it with some crazy hot peppers :D

[@owilliams8371]

Ok, so another success with this recipe, very delicious! I tried this in combination with the Berber tagine recipe. The bomb! PRO TIP: Don't cut up the chillies and peppers (capsicum) when roasting. This makes it easier to remove the skin and inner parts once roasted 💯. Just turn them over half way through to char more evenly. Also, for a nicer flavour profile add sherry vinegar instead of regular vinegar👍🏼

[@KuzinaWithSimo]

I would say instead of sherry vinegar I would go for some rose water and make the rose water harissa 😉

[@meronkeleme8660]

It looks absolutely delicious. I am going to make some tomorrow. Thanks for sharing.

[@KuzinaWithSimo]

Let me know how you like it !

[@meronkeleme8660]

@@KuzinaWithSimo, just to report back that we tried your amazing recipe. We ate it with everything through out the week😊Will make some more this weekend. Thanks a lot ones again!!

[@KuzinaWithSimo]

@@meronkeleme8660 awesome ! I’m happy that it came out good. Honestly, you can put it on everything. So delicious 😄

[@fairouz6455]

Gonna give this a try, i just can't find one here in the UK that will taste exactly like the one we get in our neighbourhood in Al azhar.. the ones i have found in the uk are either full of sugar or have too much fennel or rose etc.. but this just might be it.. vinager+lemon+garlic does sound about right.. hope this recipe is pointing me in the right direction 🫡

[@KuzinaWithSimo]

This will be a thicker version. Lot closure to the Tunisian version. Lots of flavor and no additives. You definitely can make it hotter but that sometimes defy the purpose. I need to make a more Moroccan version, more vinegary, more liquid but also equally tasty 😄 Let me know once you make it and let’s chat about how you like it !

[@wasfatmasreya2184]

Nice, thanks for sharing the recipe

[@KuzinaWithSimo]

Happy to share them 😊

[@lamiaalam6581]

Hello, thank you for the recipe. Make Moroccan bastila next time .

[@KuzinaWithSimo]

Will do ! It’s definitely on my short list 💚

[@christophernation4793]

Used my last jar out of the freezer last week so on with the next. Here in Normandy it's rain=grass=cows=famous cheese [Camembert/Pont L'Eveque] and milk. They don't do chillies but Amazon do excellent dried chillies from Nepal [and the coriander/cumin seeds]. Getting the most bang per electric buck - chicken now roasting top deck, harissa lower deck. A jar of harissa in the s/mkt here is a silly price. Outrageous, considering France's 'connections' with N. Africa. Your recipe is 'top' - a word the FR have adopted. Well it's a lot snappier than tres, tres bon. 😄 As for peeling garlic, I guess you do it that way for therapeutic reasons. Otherwise, a brief crush with the flat of a knife and the skin falls away. Simples! Bon courage!

[@KuzinaWithSimo]

I’m jealous and not jealous of you living in Normandy because of all said good cheese and amazing meat. Plus the occasional good oysters and fish. But I live in Hamburg and I have built enough dislike for the grey skies. All in all, a good culinary place to live in knowing you can get lots of good stuff from Amazon. Dried chilis are a great option also for harissa. Merci pour le compliment ! J’espère que c’est top aussi une fois que c’est prêt. So let me know how you like it also once it’s ready ! Merci Monsieur 😄

[@christophernation4793]

@@KuzinaWithSimo Oui. C'est prêt maintenant. Et! Zut! C'est 'TOP!. I do like heat in my salsas. Despite a handful of the Nepalese dried chillies I added some guindillas, including the dozen or more seeds that were loose at the bottom of the jar. Now we have lift-off. Sadly there are frequent bans on harvesting moules and other shellfish all down the coast of FR, from Normandy down to Bayonne, due to inshore pollution. La merde dans la mer ...😟

[@KuzinaWithSimo]

@@christophernation4793 Love the lift-off part 😄. Now we are talking ! I’m glad you like the recipe. Something to keep in mind. You can deglaze the pan with some rose water and all the sudden you have a rose water harissa. Something that works so well on fish 😉

[@samseed6603]

Thank you for the great recipes. Could you possibly add stuffed msemen (onion & tomato) to your short list as well please.

[@KuzinaWithSimo]

Added to the list 😊. Thank you for watching 😄

[@andrewgelpump]

Thank you! What is that Eggplant dish? Reminds me of babaganoush

[@KuzinaWithSimo]

That was just something that I put together but it’s like zaalouk the Moroccan spiced eggplants.

[@anahitafathi8035]

Looks great! And the food looks good too :-)

[@KuzinaWithSimo]

☺️ and you are a witness 😊

[@lisapattavina]

What’s your opinion on caraway seeds? I saw some recipes that call for them

[@KuzinaWithSimo]

Sure. Not a lot. You can maybe mix some cardamom pods, caraway, and cloves. You should get a fantastic and fragrant harissa !

[@limitlesscanadian]

Yummy 😋

[@KuzinaWithSimo]

Absolutely delicious 💚❤️ with a little kick 😄

[@mariamjaafari26]

Yummy I add to the harissa some caraway

[@KuzinaWithSimo]

That’s a good idea and would add some flavor to your harissa 😊

[@theoderich1168]

@@KuzinaWithSimo Hi, I just subscribed to your channel - I had to look up "Caraway" and when I saw the latin name for it I knew you were talking of "Kümmel" which id´s quite often used in Germany. I never knew it was used south of the Alpes....and I never found it in Indian, Arabian or Moroccan recipes so far. It's so common here especially with food that could cause bloating.....regards !

[@KuzinaWithSimo]

Thank you ! My grandfather use to add it to steamed milk because he thought it had health benefits. It is popular in Morocco but mostly for health benefits. Not so much directly in a recipe. I believe it’s one of the things that if you go to a spice shop (Aatar), he would for sure have it and use it in herbal mixes.

[@karenlowe641]

Delicious. Are we doomed to cough when it comes out of the oven?

[@KuzinaWithSimo]

Not really. I would say crack the oven open and leave the kitchen, or take the tray next to an open window. I only coughed twice. It is avoidable !

[@PAULOCOLEN-uc6ne]

Já encontrei na internet mais de 40 receitas de harissa uma diferente da outra , não sei qual é a original ? Alguém pode me ajudar ?

[@KuzinaWithSimo]

There are two or three original recipes. There is roasted peppers harissa and dried peppers harissa. Hard to tell always what is original because every country in North Africa has its own but it shouldn’t be 40 😄

[@happydillpickle]

Oops! So today I carbonised my chillies 😕 Everything else was okay so I thought, you know what, I'm going to finish making it anyway. I added red wine vinegar for a change and okay, so I wouldn't recommend burning your chillies on purpose but I'm glad I didn't throw out the super charred, blackened, actually hardened chillies. Because it's actually not bad. Hmmm...I need to learn to remember to set timers for things 🤣 Verdict: Charred harrisa is not actually so bad!

[@KuzinaWithSimo]

You are pushing the agenda on experimentation 🤣. I guess you got some smokiness from the “carbonization” 😁. Timers are a must. Also they make you look like a serious cook 😂

[@happydillpickle]

@@KuzinaWithSimo Haha accidental experiments are fun (after the disappointment!) 🤣 It is a little smoky, yes, which is actually good!

[@KuzinaWithSimo]

@@happydillpickle enjoy ! Next time the recipe 😅😂

[@happydillpickle]

@@KuzinaWithSimo Haha thank you. I'm going to have to buy some more chillies 🤣🤣🤣

[@KuzinaWithSimo]

@@happydillpickle 😂😂😂. Keep me posted on your adventures 🤣🤣🤣