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NORTH AFRICA
Makes about 1 1/2 cups
Harissa is North Africa hot sauce. The concept is sufficiently broad to include simple fresh tomato purées warmed with onion and hot paprika and complex sauces flavored with preserved lemons and cayenne. Homemade harissa is quite different and vastly more tasty than the salty canned harissas one finds in gourmet shops and ethnic markets.
A Simple Harissa
Here’s a quick, simple version of harissa. Serve it alongside grilled lamb, kebabs, and other North Africannstyle meats.
_ tomatoes, large, fresh, ripe
_ onion, small, or 2 shallots, peeled
_ tbs parsley, minced fresh Italian (flat-leaf)
_ tbs paprika, hot or 1 1/2 teaspoons cayenne pepper (see note), or more to taste
_ tbs olive oil, extra-virgin
_ tsp lemon juice, fresh
Salt and freshly ground black pepper, to taste
Cut the tomatoes in half and gently wring out the seeds and liquid over the sink. Grate each tomato half on the coarse side of a grater into a bowl by holding the cut side of the tomato half against the grater and grating the flesh just to the skin. Discard the skin. Grate the onion into the bowl. Stir in the parsley, paprika, oil, and lemon juice, salt and black pepper to taste; the mixture should be highly seasoned. Serve immediately, or no longer than 4 hours after making, at room temperature.
Makes about 1 1/2 cups
Note: For a milder harissa, omit the hot paprika or cayenne pepper.
Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.
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