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.
Condiment
1 ½ cups
Lior Lev Sercarz
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.
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
Place all ingredients in a blender and blend to combine well. The texture should look like a rough puree.
Store refrigerated.
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