How to Make Harissa Paste | Rick Stein Recipe

[@NELCARM]

I gave Rick a jar of my harissa way back in the day at his book launch in Sydney ,must have been about 2006. Obviously there are lots of regional variations mine has caraway in it. Rick remains one of the greats of cooking,travel & eating .

[@tasosdiaforetico7377]

That's cool where in Sydney?

[@NELCARM]

@@tasosdiaforetico7377 He did a launch of his Mediteranean cookbook at a restaurant near the Wharf theatre ,it was a dinner & talk sort of thing. I also went years later to the same sort of thing for his Indian cookbook. Rick has a presence on the South Coast of NSW via his interest in Bannisters at Mollymook. I know that region well,we had a chat about the seafood that South Coast produces.

[@tasosdiaforetico7377]

That's fantastic love too have met him, and Floyd too, he's great

[@TheDdmdj]

I juat wonder why i love this respectful chef He is a great bloke

[@manachicken]

Looks fantastic! Can't wait to try making it myself. Thank you, Rick, for the years of amazing recipes.

[@HH-oe9ww]

Nice work, Harissa is Originaly from Tunisia 🇹🇳

[@raynierllewis2827]

Which is Africa

[@sylviaroberts8103]

@@raynierllewis2827 We all know that. However, there are 54 countries in Africa and harissa originated in Tunisia, not the other 53. So it’s only reasonable that Tunisians should wish to claim the credit for introducing harissa to the culinary world.

[@time_to_teaparty]

I tried this recipe today and I must say, so simple and soooo good. I will use this today as a dip for my self made pizza balls and I already know this will be delicious. Thank you for this recipe.

[@kimholt317]

You make this look so easy I went straight into my kitchen and made some! Delicious. Looking forward to your recipe using the paste, too.

[@TheExlurker]

Thanks for the recipe .... love harissa

[@BeforeSunrise]

Hareessa 😋 🇹🇳 🇹🇳 we eat it traditinally with olive oil and homemade bread. There are two types of Hareessa, traditional homemade Hareessa and canned Hareessa. The homemade is fermented naturally and has a very tasty savory and hot taste and a very pleasant smell. Canned hareessa is hot, some of them are seasoned well, but it’s canned and limited in taste, like plain old pepper paste.

[@tricky.pixels]

Love to try making this...thanks Rick

[@danielvaughan4155]

Looks great! Thanks 👍😁🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@perryvanhook2647]

Rick , if I may ask, what variety of red pepper & chili did you use.

[@RavinDave-theOriginal]

Harissa should be made with Baklouti Peppers, but you almost have to grow them yourself (if you live in the States), so most recipes you see substitute inferior peppers (usually Bells or Fresnos) and call it good.

[@dreadfairy6963]

Dried Mexican chili peppers work well as a substitute. I use a mix of a smokies mild pepper like Mexico or guajillo peppers along with some spicy little red ones like chile de arbol or Japones. Since I'm here in the midwest U.S. I have trouble finding a good selection of fresh red peppers. My boyfriend is morrocan though and let me tell you, he ran right through my homemade harrissa paste made from guajillo and japone Chile's. At first all I had were guajillo and Ancho and I made one with just those and it just sat around uneaten, not very good. Then I added the japones and it was perfect!

[@RavinDave-theOriginal]

@@dreadfairy6963 Sounds great! But I tend to ferment mine. Just a personal preference. And though you can ferment with a certain proportion of dried peppers, they tend to lack the (good) bacteria required to really kickstart a ferment. But it's a nice "plan B". This year my Baklouti seem to be a bit stubborn. I got'em to germinate, but they don't seem too anxious to grow yet.

[@MillhouseSpeaks]

Please do a series in Morocco and or North Africa

[@chriswright4677]

Leave Rick alone.

[@-xirx-]

I thought he had?

[@chriswright4677]

@@-xirx- get off Ricks case.

[@-xirx-]

@@chriswright4677 will do. Please apologise to Rick for me

[@chriswright4677]

@@-xirx- I’ll have a word, bit I ain’t promising anything.

[@christophernation4793]

I have sevaral jars of guindillas - dried chili flakes. Dynamite! I brought them with me when I moved from ES to FR but I think the FR s/mkts also stock them. Saves faffing with hot chilis which, up here in Normandy, are very hard to find. I'm surprised - no garlic? No cumin?

[@tombeton9300]

Surprisingly blunt knife for a chef.

[@aminhannachi3271]

That's not an original recipe. You should use garlic and no tomato paste. But I'm glad you're enjoying your interpretation of it

[@myriam6101]

Harissa is from TUNISIA

[@raynierllewis2827]

It keeps in the fridge for ages.That's what I wanted to hear.

[@Redkaw-games]

Tunisia is Exclusively Tunisian . nit Nirth African , It is a main staple in Tunisian Cuisine , Neither Algerians nor Morroccans eat spicy food , Mirroccans took Tunisian Harissa and modefied it , and it taste nothing like Original one. Next time try Tunisian Harissa, With sundried red pepper , and well seasoned with garlic , Karaway ...

[@wolfiber]

no recepi?

[@besafricain9281]

🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳

[@benabdelatifsamar8546]

It's Tunisian 🇹🇳 not just North African

[@stefanEf]

No Garlic?

[@wilsiskitchen1815]

Hai

[@LFTRUE]

It's Bloody 'Tunisian' only. It's so annoying, like saying Fish & Chips is a North European dish instead of British or Pasta is a Southern European dish instead of Italian. Check 'UNESCO'.