PANTRYFLEX

On the jar: Zahav Harissa (Harif)

blend · hot sauce

NATIONAL AWARD WINNERPrep 10 min

Zahav Harissa (harif)

Independent adaptation of a publicly published Michael Solomonov recipe. Not affiliated with, sponsored by, or endorsed by Michael Solomonov.

Michael Solomonov's Zahav Harissa (Harif), from the published recipe.

Ratio

Ratio by volume: Red Wine Vinegar 23 ml, Canola Oil 60 ml
Red Wine Vinegar 23 mlCanola Oil 60 ml

Ingredients

  • Aleppo — 1/2 cup (40 g)
  • Garlic — 1 clove
  • Red Wine Vinegar — 1 1/2 Tbsp (22.5 ml)
  • Cumin — 1 tsp (2 g)
  • Coriander — pinch (0.3 g)
  • Anise Seed — pinch caraway (0.3 g)
  • Salt — 1/4 tsp (1.5 g)
  • Canola Oil — 1/4 cup (60 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Zahav Harissa (Harif) wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 3 national awards

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First run is small.

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Provenance

Israeli-American chef of Zahav in Philadelphia; James Beard Outstanding Chef and Best Chef: Mid-Atlantic. Modern Israeli cooking documented in Zahav: A World of Israeli Cooking.

Adapted from a Michael Solomonov recipe (Zahav / Hadassah Magazine).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Zahav / Hadassah Magazine (published as “Zahav Harissa (Harif)”). Full citation lives in Provenance.

Companion jar