Harissa Recipe Provided by Chef Pawan Pinisetti
This recipe was provided by Chef Pawan Pinisetti. To learn more about the life of a chef in Vegas, check out his interview (click on the link to view):
"Here's a recipe of one of my favorite accompaniments when I'm eating Mediterranean food. This is a recipe I learned when I was in school (Culinary Institute of America, New York) and I've held onto it ever since. Hope you try it out and enjoy it as well.
Harissa, a spicy red chili paste, popular throughout the Maghreb, was created long after Islam occupied the Iberian Peninsula. Not until the 16th century and well after the discovery of the New World, did the rest of the Mediterranean accept the pepper as an edible and flavorful ingredient."
Yields: 36 portions2 pounds fresh red chiles
6 Habañero peppers, dried
½ pound sun-dried tomatoes
6 cloves garlic, crushed
2 tablespoons turmeric powder
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 teaspoon lemon juice
olive oil, for consistency, to taste
salt, to taste
water, for consistency, as needed
Seed and stem the fresh chiles.
Toast and hydrate the dried chiles, seed and stem them.
Add everything to a blender and blend until smooth.
Adjust with lemon juice, olive oil, salt and water.
The fresh chiles can be roasted and peeled for a deeper flavor.Published By: on September 5, 2010.