There are many ways to prepare harissa.  The traditional way is to soak dried chilis and puree.  This is a modern version of Urfa and Aleppo blended with lemon juice, garlic, and olive oil.  The smokiness of the Urfa and sweet-spiciness of Aleppo make this a great one to keep on hand in your fridge.

 

Urfa and Aleppo Harissa

Lior Lev Sercarz

Servings/Yield

1 ½ cups

Category

Condiment

There are many ways to prepare harissa. The traditional way is to soak dried chilis and puree. This is a modern version of Urfa and Aleppo blended with lemon juice, garlic, and olive oil. The smokiness of the Urfa and sweet-spiciness of Aleppo make this a great one to keep on hand in your fridge.

Ingredients

  • 6 Tbsp Urfa
  • 6 Tbsp Aleppo
  • 2 cloves garlic
  • 2 tbsp caraway seeds, ground
  • 1 tsp fine sea salt
  • 1 cup olive oil
  • 1/2 cup lemon juice

Directions

  1. Place all ingredients in a blender and blend to combine well. The texture should look like a rough puree.

  2. Store refrigerated.

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