Prep 5 mins
Cook 0 mins
Used in Tunisian cooking. HOT!
- 2 tablespoons caraway seeds, ground
- 5 fresh garlic cloves, minced
- 1⁄2 cup fresh cayenne pepper, ground
- 1⁄4 cup cumin
- 2 tablespoons salt
- 1⁄2 cup olive oil
- Mix all ingredients and place in a jar or lidded container.
- Keep in refrigerator.
- Used as needed.
This is as beautiful colored sauce as it is a spicy, but prolific, wonderful sauce. Savory addition to many, many dishes. Extremely easy to prepare, and you can have it on hand right in your refrigerator for weeks. The caraway seeds worked perfectly here detracting your thinking that this could be hot. The distraction is a good one in this sense, as is the cumin. What a great combination of flavors! I used some very special *X-HOT* cayenne pepper that was sent from Australia by a good friend, and this was perfect for this. As soon as this it out, planning to make again. Thanks so much, Engrossed this was terrific!
I made a reduced portion of this and omitted the salt. I did not find the caraway overpowering like the other reviewer did. I think it balanced nicely. I have not however had any other Hreesa to compare it to.
We are big fans of Moroccan harisa, this is the first time I've made it with caraway and am sorry to say we did not like the flavor much. I'm sorry that I'm giving this a 2-star review, but based on personal taste the woody flavor of the caraway together with the heat of the cayenne and the cumin just did not go together. Please don't let this review influence your trying out the recipe, as I said, it's personal taste and the flavor combination may work for you.