tag:blogger.com,1999:blog-5262628558438346351.post7141165715442322263..comments2024-03-27T04:35:13.158-05:00Comments on Desert Candy حلويات الصحراء: How To Make Your Own Harissa (and Why You Should)Mercedeshttp://www.blogger.com/profile/00097330009175643958noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5262628558438346351.post-78390402967839953182015-03-07T09:54:58.328-05:002015-03-07T09:54:58.328-05:00tibik -- best comment ever! thank you!!tibik -- best comment ever! thank you!!Mercedeshttps://www.blogger.com/profile/00097330009175643958noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-64287341087633284772015-02-19T13:13:04.003-05:002015-02-19T13:13:04.003-05:00Thank you so much for sharing this recipe. It has ...Thank you so much for sharing this recipe. It has become a staple in our house.. we have used it in grilled cheese, on avocados, stirred into yogurt..the list goes on. I have made it both ways -with the mortar and pestle and with the food processor. I like the mortar and pestle better because it is wonderful aromatherapy as well.Tibikhttps://www.blogger.com/profile/14322762072220270871noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-51776443818154859112014-11-25T11:25:11.545-05:002014-11-25T11:25:11.545-05:00Thanks so much for the feedback! Since our food p...Thanks so much for the feedback! Since our food processor is currently en route (somewhere in a shipping container) I haven't yet tried harissa in the processor, which is why I didn't recommend it, but I'm glad it turned out well! I'll definitely try that when we get our shipment and maybe update the recipe.Mercedeshttps://www.blogger.com/profile/17537077681659298822noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-57402579455051290942014-11-22T23:50:36.793-05:002014-11-22T23:50:36.793-05:00I adopted a slightly modified approach to the prep...I adopted a slightly modified approach to the preparation. Used one bag Chile de Arbol and one Chile Japones and cut each chili lengthwise with kitchen shears, then put them all in a large jar and shook vigorously. It got rid of the vast majority of the seeds and the few left gave the Harissa a good level of heat, but it may be too hot for some. I also skipped the knife work and put the mixture into a food processor for probably over five minutes of processing. It came out slightly on the junky side, but the emulsification made the Harissa very creamy. Last, I also added half a teaspoon of cumin to the spice mix. It turned out great, hot and full of flavor. Haim Toeghttps://www.blogger.com/profile/04316434219005426391noreply@blogger.com