Recipe by diner524
Found in "The BBQ Bible" and I am posting it for North Africa ZWT 6, so untried by me. Here is a quick, simple version of harissa. Serve it alongside grilled lamb or kebabs.
Top Review by smellyvegetarian
So simple yet so tasty! At dinnertime tonight I decided my main dish needed a little something, and 5 minutes and a quick trip to the garden later I had this lovely spicy delight on the table. I didn't have enough paprika so I used a combination of paprika and cayenne, and it was just fine. Thanks for posting! Made for ZWT 9, Gourmet Goddesses.
- 2 large ripe tomatoes
- 1 small onion, peeled (or 2 shallots)
- 3 tablespoons fresh parsley, minced
- 1 tablespoon hot paprika (or 1 1/2 tsp. cayenne pepper)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- salt and pepper
Directions See How It's Made
- Cut the tomatoes in half and gently wring out the seeds and liquid over the sink. Grate each tomato half on the coarse side of a grater into a bowl by holding the cut side of the tomato half against the grater and grating the flesh just to the skin. Discard the skin. Grate the onion into the bowl. Stir in the parsley, paprika, oil, and lemon juice, salt and black pepper to taste; the mixture should be highly seasoned. Serve immediately, or no longer than 4 hours after making, at room temperature.
- Note: Fora milder harissa, omit the hot paprika or cayenne pepper.