Harissa Oil Recipes

Steps:

• Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture. Add the garlic and stir in the olive oil. Pour the mixture into a jar, allowing the spices to settle. Keeps in the fridge for 1 week.

Steps:

• Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture.
• Add the garlic and stir in the olive oil.
• Pour the mixture into a jar, allowing the spices to settle.
• Keeps in the fridge for 1 week.

Steps:

• If you want spicy harissa, include the chiles' seeds; if not, slit them open to remove and discard the seeds. Tear the chiles into large pieces and place them in a medium bowl. Carefully pour 4 cups boiling water over chiles and set aside until softened, about 20 minutes.
• Meanwhile, place the coriander and cumin seeds in a small skillet and cook over medium heat, swirling the pan often, until the spices are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices into a blender, add the oil, salt, garlic and lemon juice, and puree until smooth. Drain the chiles, reserving 1 cup of the soaking liquid (discard remaining liquid). Add the chiles and reserved liquid to the blender and puree on high until very smooth, about 2 minutes. Season the harissa with pepper and transfer to an airtight container. Refrigerate for up to 2 weeks.

Steps:

• First prepare the oil by placing the harissa and oil into a little bowl. Then poach your eggs.
• Fill a small skillet with water.
• Bring water to a full boil.
• Reduce heat to just below simmering.
• Add 1 teaspoon vinegar.
• Break egg carefully into water.
• If white spreads, push it toward center with a spoon.
• Cook for approximately 4 minutes, depending on desired firmness and how soft you wan the yolk.
• Remove egg with a slotted spoon.
• mix the oil and harissa together to make an emulsion and drizzle over the eggs.
• Serve on your favorite bread or toast or eat as is.

Steps:

• Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers.
• Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
• Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers.
• Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
• Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.