answered question
0
Votes
Votes
1
Answer
Answer
M$0.25
Help help, my foodie and/or middle eastern friends -- can I substitute schug for harissa in a recipe? I think so, but figured I'd reach out
answers (1)
I would. They're both made from ground peppers so the taste should be comparable. Below are two links where you can purchase harissa and a recipe in case you'd like to have some on hand for next time. It's also very good as a bread dip if you pour a little olive oil over top. Bon Appetit!
http://www.zingermans.com/Product.aspx?ProductID=P-MMH
http://www.igourmet.com/shoppe/prodview.aspx?prod=305
Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.
For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies
For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies
INGREDIENTS:
10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
PREPARATION:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
http://www.zingermans.com/Product.aspx?ProductID=P-MMH
http://www.igourmet.com/shoppe/prodview.aspx?prod=305
Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.
For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies
For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies
INGREDIENTS:
10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
PREPARATION:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
source(s):
http://mideastfood.about.com/od/dipsandsauces/r/harissa.htm
http://www.zingermans.com/Product.aspx?ProductID=P-MMH
http://www.igourmet.com/shoppe/prodview.aspx?prod=305
http://mideastfood.about.com/od/dipsandsauces/r/harissa.htm
http://www.zingermans.com/Product.aspx?ProductID=P-MMH
http://www.igourmet.com/shoppe/prodview.aspx?prod=305
tags: harissa
Related questions
140 characters left
ask any question
