HARISSA
This spicy North African condiment has many versions, but usually contains dried hot red pepper, caraway, cumin and garlic. Just a small dab packs quite a punch, and can be used to brighten soups, sauces or marinades. Thinned with olive oil, it's good drizzled over grilled meat or vegetables. Store it in the refrigerator for up to 1 month.
Provided by David Tanis
Categories condiments
Time 15m
Yield About 1/4 cup
Number Of Ingredients 6
Steps:
- Put pepper flakes in a small bowl. Cover with hot water for 5 minutes, then drain and return to bowl. Stir in garlic, caraway, hot paprika, cumin and olive oil. Store in small jar.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 7 milligrams, Sugar 2 grams
BLACK OLIVES WITH HARISSA
The spicy North African condiment called harissa is often mixed with olives or served with salads, couscous, or tagines ? meat or poultry stews.
Provided by Food Network
Categories main-dish
Time 10h15m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a colander rinse olives under cold water 1 minute and in a large bowl cover with cold water. Soak olives 4 hours to remove excess salt and drain well. To make the harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder, grind seeds fine. If using mortar and pestle, add chiles, garlic, and salt and pound, to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chiles, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or puree to a coarse paste. In a large bowl stir together the harissa and olives and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered. Serve olives at room temperature.
- Roasted Peppers: Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.
BLACK OLIVES WITH HARISSA
Categories Olive Marinate Cocktail Party Spice Bell Pepper Hot Pepper Summer Gourmet
Yield Makes about 3 cups
Number Of Ingredients 11
Steps:
- In a colander rinse olives under cold water 1 minute and in a large bowl cover with cold water. Soak olives 4 hours to remove excess salt and drain well.
- Make harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine. If using mortar and pestle, add chilies, garlic, and salt and pound to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chilies, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or purée to a coarse paste.
- In a large bowl stir together harissa and olives and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.
- Serve olives at room temperature.
- To roast peppers:
- Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.
HARISSA WITH RED JALAPENO
This hot chili pepper condiment goes with our Lamb Meatballs With Harissa.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes 3/4 cup
Number Of Ingredients 10
Steps:
- Pulse ingredients in a food processor until smooth. Season with salt. Refrigerate up to 2 weeks.
FISH FILLETS WITH HARISSA AND BLACK OLIVES (TUNISIA)
A delicious way to serve halibut or other firm fleshed white fish with a distinct Mediterranean flavor! ***Note:Harissa is a Tunisian hot red sauce made from chile peppers, spices, and sometimes tomatoes.
Provided by Alskann
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season fish with salt and pepper.
- Dust with flour and fry in hot olive oil until golden brown on all sides.
- Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes.
- Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes.
- Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick.
- Add lemon juice to taste. Discard the bay leaf.
- Serve, sprinkled with parsley.
BLACK OLIVES WITH RED PEPPER HARISSA
These olives are addictive! They are good all alone, served with other appetizer-type foods and other dishes. Crusty bread dipped into the sauce and eaten with a good hearty soup is wonderful! I love using fresh bell peppers and hot Cherry Bomber chiles from my garden in this. The original recipe was found in the August '94 issue of Gourmet. I have improvised on olives, due to what is not available in my area; as well as some adjustments to technique, thanks to Charishma on toasting spices. Cook time is chilling, marinating time.
Provided by LoriLou
Categories Sauces
Time 6h30m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Drain olives, rinse under running water, place in large bowl and cover with fresh water; soak 15 minutes for canned, 4 hours for oil-cured, to remove excess salt; drain, rinse again; drain well.
- Toast cumin, coriander and caraway seeds in a hot, dry skillet to release flavor and fragrance, being careful not to scorch or burn them. Cool.
- Grind the toasted seeds fine; if using a spice grinder or coffee grinder dedicated to such purposes, add dried chiles here and continue to grind.
- If using electric appliances, transfer finely ground spices/dried chiles to a food processor or blender here; if using a mortar & pestle, continue with it.
- To ground spices, add garlic, salt, and fresh chiles, if using them; grind to a paste.
- Add red bell pepper and olive oil and pound or puree to a paste (your preference here, I like it rather fine); adding more oil, drop by drop, if desired for consistency.
- Taste and add a touch more salt, if necessary.
- In a large, nonreactive or non-stainable bowl, stir together olives and harissa; cover, chill and marinate at least 6 hours and up to a week before serving.
- For best flavor, bring olives in harissa to room temperature before serving.
- I have kept them up to 4 weeks (if they last that long!),well covered and chilled; with a layer of olive oil floated on top.
Nutrition Facts : Calories 390.3, Fat 35.2, SaturatedFat 4.7, Sodium 2863.2, Carbohydrate 22.9, Fiber 10.7, Sugar 2.5, Protein 3.4
ROASTED RED PEPPER HARISSA
An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.
Provided by Andrew Tarlow
Categories Bon Appétit Sauce Bell Pepper Caraway Coriander Cumin Chile Pepper Condiment
Yield Makes about 2 cups
Number Of Ingredients 13
Steps:
- Cook garlic and oil in a small saucepan over medium until garlic is tender, 10-15 minutes. Let cool.
- Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
- Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
- Do Ahead
- Harissa can be made 1 day ahead. Cover and chill.
More about "black olives with red pepper harissa recipes"
HARISSA NORTH AFRICAN CHILI PASTE CONDIMENT RECIPE
From thespruceeats.com
RED HARISSA RECIPE | BON APPéTIT
From bonappetit.com
ROASTED RED PEPPER HARISSA RECIPE - BON APPéTIT
From bonappetit.com
TOMATO-PEPPER HARISSA RECIPE - LOS ANGELES TIMES
From latimes.com
THE BEST RECIPES WITH SPICY HARISSA SAUCE | ALLRECIPES
From allrecipes.com
MOROCCAN RED HARISSA RECIPE - CIAOFLORENTINA
From ciaoflorentina.com
FOUR MOROCCAN SALAD RECIPES | FOOD | THE GUARDIAN
From theguardian.com
HOMEMADE HARISSA (SPICY RED PEPPER SAUCE). - HALF …
From halfbakedharvest.com
BLACK OLIVES WITH HARISSA : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Cuisine AfricanCategory Main-DishServings 3Total Time 10 hrs 15 mins
BLACK OLIVES WITH HARISSA RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Servings 3Total Time 10 hrs 15 mins
ROASTED RED PEPPER HARISSA SAUCE - PLANTD
From plantd.co
HOW TO MAKE HARISSA SAUCE - CHICAGO SUN-TIMES
From chicago.suntimes.com
BLACK OLIVES WITH HARISSA – RECIPES NETWORK
From recipenet.org
HARISSA RECIPES: RED & GREEN - MEXICUE BODEGA
From mexicuebodega.com
HARISSA ROASTED RED PEPPER FETA SPREAD-HTIPITI - FUL-FILLED
From ful-filled.com
RED PEPPER HARISSA SAUCE – ALBERTA CO-OP
From alberta.coop
SIMPLE, DELICIOUS HARISSA PASTE MADE AT HOME - ALEXANDRA'S KITCHEN
From alexandracooks.com
RED CHILI HARISSA OLIVE OIL RECIPES - SIGONA'S FARMERS MARKET
From blog.sigonas.com
CREAMY ROASTED RED PEPPER HARISSA RAVIOLI (VEGAN)
From rainbowplantlife.com
BLACK OLIVES WITH HARISSA RECIPE - COOKEATSHARE
From cookeatshare.com
BLACK OLIVES WITH HARISSA - BIGOVEN.COM
From bigoven.com
SHEET-PAN HARISSA CHICKEN WITH SMASHED OLIVES & APRICOTS
From punchfork.com
WHAT IS HARISSA? | ALLRECIPES
From allrecipes.com
SAVORY MUFFINS WITH HARISSA, OLIVES & ROASTED RED PEPPER
From motherwouldknow.com
FISH WITH BLACK OLIVES & HARISSA - SEASONED PIONEERS
From seasonedpioneers.com
BLACK OLIVES WITH HARISSA - SUDAIRY
From sudairy.com
SPICY HARISSA PASTA RECIPE WITH BLACK OLIVES & CAPERS
From fooddrinkdestinations.com
ROASTED RED PEPPER HARISSA PASTA - BEST OF VEGAN
From bestofvegan.com
MOROCCAN OLIVES WITH HARISSA RECIPE - THE SPRUCE EATS
From thespruceeats.com
HARISSA-SPICED BUTTER BEANS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
GRILLED PEPPERS WITH CHICKPEAS, TOMATOES, BLACK OLIVES, AND …
From theepochtimes.com
SPICED CHICKEN AND OLIVES WITH HARISSA-ROASTED VEGETABLES - GOOP
From goop.com
BLACK OLIVES WITH HARISSA | RECIPES WIKI | FANDOM
From recipes.fandom.com
BLACK OLIVES WITH HARISSA RECIPE - FOOD NEWS
From foodnewsnews.com
HARISSA SAUCE [AFRICAN RED PEPPER] - WANDERSPICE
From wanderspice.com
VEGAN ROASTED RED PEPPER & HARISSA DIP - FARM BOY
From farmboy.ca
BLACK OLIVES WITH HARISSA PETE ANTIPASTI MOROCCO
From dreamstime.com
BLACK OLIVES WITH HARISSA PETE ANTIPASTI MOROCCO
From dreamstime.com
HARISSA ORECCHIETTE WITH BLACK OLIVES AND CAPERS - GLORIOUSLY VEGAN
From gloriouslyvegan.com
#time-to-make #course #cuisine #preparation #occasion #low-protein #sauces #appetizers #condiments-etc #african #easy #dinner-party #moroccan #dietary #spicy #low-cholesterol #low-calorie #low-carb #inexpensive #savory-sauces #low-in-something #taste-mood #savory #number-of-servings
You'll also love