Last night I dug back into my archives to make a rice dish for dinner. As I got to the bottom of the post that I wrote 2 years ago I noticed that I promised to share the recipe for Irving’s Fiery Onion Harissa spread. 2 years ago. And since he made it again this past weekend I decided it is definitely time to share it!
Harissa is a Moroccan condiment, and can be served as a dip with bread, spread on a pizza, or anywhere else when you want a bit of heat. This recipe actually came to us from that same bread making class I mentioned on Monday in my flatbread post. I have actually never made the recipe myself—this is Irving’s specialty! It’s made up of red and green onions, tomato paste, vinegar and crushed red pepper flakes. It is super spicy and completely addicting. I had some for lunch yesterday and kept reaching for my water. David looked at me like I was crazy and repeatedly said “Mommy, stop eating that, it’s too spicy. Spicy foods are only for daddies!” And brave mommies!
You could reduce the spice factor in this if you want to, but give it a shot. You’ll be surprised at how hooked you will be! Plus, pairing it with hummus helps cool your mouth. I am not a big fan of over spicy foods (I’m a 2 star girl in Thai restaurants) and I love this! It’s a perfect appetizer for Mujadara—rice and lentils! Hope you enjoy this as much as we do!
Harissa, adapted from Sur la Table
¼ c tomato paste
2-4 t crushed red pepper (I prefer 2 t, Irving prefers 4!)
¾ t cayenne pepper
½ c olive oil (you can reduce this and I think it still tastes great!—maybe 1/4 c)
½ c red wine vinegar
1 small red onion, diced finely
2 large garlic cloves, minced
6 green onions, chopped
salt and pepper to taste
Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whish in oil. Whisk in vinegar. Mix in onions and garlic. Let stand at room temperature. Stir before serving.
Store in a container with a tight fitting lid in the fridge.
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