Harissa

Name: Harissa
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: Middle Eastern
Ingredients: 1/2 cup (40 g) Aleppo; 1 clove Garlic; 1 1/2 Tbsp (22.5 ml) Red Wine Vinegar; 1 tsp (2 g) Cumin; pinch (0.3 g) Coriander; pinch caraway (0.3 g) Anise Seed; 1/4 tsp (1.5 g) Salt; 1/4 cup (60 ml) Canola Oil

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

CONDIMENT · EGGS, MEATS & SANDWICHES

A condiment for eggs, meats & sandwiches. The same recipe pairs it with Harissa Tehina, the harissa tehina.

Solomonov's Zahav harissa for eggs and meats.

On the jar

HARISSA

Method: blend
Yield: about ¾ cup
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Red Wine Vinegar 23 mlCanola Oil 60 ml

Ingredients

Aleppo1/2 cup (40 g)
Garlic1 clove
Red Wine Vinegar1 1/2 Tbsp (22.5 ml)
Cumin1 tsp (2 g)
Corianderpinch (0.3 g)
Anise Seedpinch caraway (0.3 g)
Salt1/4 tsp (1.5 g)
Canola Oil1/4 cup (60 ml)

Where it sits

One of 117 hot sauces in the catalog, with 8 ingredients against a median of 7.

The acid here is red wine vinegar. In this category chefs also reach for lime juice (19 recipes), rice vinegar (16), and cider vinegar (11).

The fat here is canola oil. In this category chefs also reach for vegetable oil (21 recipes) and olive oil (19).

Method

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

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Companion jar

Harissa 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

Tehina KetchupNATIONAL AWARD WINNEROn the jar: TEHINA KETCH
Harissa TehinaNATIONAL AWARD WINNEROn the jar: HARISSA TEHI
Passion Fruit DressingNATIONAL AWARD WINNEROn the jar: AMBA TEHINA
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Originally published as Zahav Harissa (Harif).

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

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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

Companion jar