Quick Harissa

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By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on March 27, 2015
Total Time:
10 mins
Yield:
1/2 CUP
Cook Mode (Keep screen awake)

Ingredients

  • 1 garlic clove

  • Kosher salt

  • 1 tablespoon tomato paste

  • 1 teaspoon fresh lemon juice

  • 1 tablespoon pure chile powder, such as ancho

  • 1 tablespoon smoked paprika

  • 1/4 teaspoon cayenne

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon caraway seeds, ground in a spice grinder

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

Directions

  1. On a work surface, use the flat side of a chef's knife to mash the garlic to a paste with a pinch of salt. Scrape the garlic paste into a small bowl and stir in the tomato paste and lemon juice. Add the chile powder, smoked paprika, cayenne, cumin and caraway. Gradually stir in the oil and season with salt.

Make Ahead

The harissa can be refrigerated for up to 1 week.

Serve With

Stews, grilled meats and roasted vegetables.

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