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BE CAREFUL HARISSA IS UNESCO PROTECTED MARK OF TUNISIAN PRODUCTS IT IS TUNISIAN HARISSA NOT AFRICAN NOT NORTH AFRICAN NOT AAARABS ARABS HAVE HUMUS MUMUS AND WHOLE CHIKPEAS CUISINE COMPLETLEY DIFFERENT AND THEY DO NOT EAT SPICY AT ALL ALITTLE BIT THEY START TO CRY SO RESPECT CULTURES PLEASE PESTO THEN CAN BE FRENCH ETC MAKE UR RESEARCH
I don’t understand why you wash them if you gona boil them I don’t wash the I just wipe them your removing the flavor but that is you
It's Tunisian traditional chilli sauce ( harissa)
Thanks Laura ❤❤❤
Try Chiles from Los Chileros De Nuevo Mexico.
Very fresh product.
Goes great with shakshuka or huevos rancheros
Talk less move more
Nice thanks ❤❤❤
Traditional Iraqi dish during Arbaeen. ❤️❤️❤️
I must say, I never bought Harissa from a store, always prepared my own using chili, smoked paprika, olive oil, caraway seeds and cumin etc. The thought of using ancho as the chili never crossed my mind. I love ancho and I think this must be so good. What a crazy fusion!
Harissa is 100% tunisian recipe, not " north African" , yes it is used wildly in the region , but it's only authenticly made in Tunisia
Thank you for your Video. While it is Not north african, it is Tunisian UNESCO heritage.
For the best harissa in the US please see ZwitaFoods. They make the most authentic homemade Harissa!
Me parece que faltó alcaravea (carum carvi). La consitencia es muy buena.
Is a Moroccan-Algerian condiment itself so called harissa whom originated for thousands of years
Je ne suis pas d'accord avec vous… Pourquoi retirez-vous les graines ???? C'est justement les graines qui "mettent le feu au palais"… Et c'est ce qui fait le top de l'harissa. Ce n'est pas de la "mayonnaise", ni de la "moutarde", ni du "piment la pâte" comme dans les ïles…L'harissa doit justement "nous faire grimper aux rideaux" "et nous donner "les larmes aux yeux" quand on en mange… Du moins, c'est mon avis…
Good job👌👍
7:05 caught me off guard lmao
Must put ground caraway seed for real authentic flavor
God bless
As a Moroccan i love thissss 😍 thank you Lauraaa 🤍
Thank you for this video Laura. I've been curious about harissa. I've never had it, but it sounds delightful. Will try it soon.
Hi Laura, I tried to find your recipe on your webpage, but it is not there. How can I obtain it? Thank you.
Libyannnn fooooddd
Can you post episode number?
I feel the same way about my cayenne pepper sauce I made from home-grown cayenne peppers. Made some roasted red pepper hummus and added my pepper sauce…omg. 🌶 Divine!
If you like harissa, try AJVAR! By far the best Balkan condiment ever made!!!!!!!!!
I have been using harissa in my cooking for about a year. It is great for flavor. I marinate everything on it. Also when I make fish or chicken shredded.
it's not "north african" it is Tunisian. even though Tunisia is in north Africa but it's the source and the only country that produce it
Thank you Laura!! This is a recipe I really needed 🌶
I was thinking if you rehydrate them with water first and then peeled them and took the seeds out . would be much easier and you're doing everything in one process @thesicilianguyfoodtruck
Love how you avoided the double dip at the end.
Laura harissa=caraway where is the caraway??
Also using fresh chillies is better