Lebanese harissa is far more than just a chili paste; it's a vibrant explosion of flavor that forms the heart of many beloved Lebanese dishes. This fiery condiment, with its complex tapestry of sweet, smoky, and intensely spicy notes, elevates everything from tagines and grilled meats to simple dips and spreads. The depth of its flavor comes from a careful blend of roasted red peppers, aromatic spices like cumin and coriander, and the assertive heat of fresh chilies. Unlike many mass-produced harissas, homemade Lebanese harissa offers unparalleled freshness and control over the spice level, allowing you to tailor the heat to your personal preference.
Forget the bland, store-bought versions – preparing your own harissa is surprisingly simple and rewarding. The unique flavor profile you create will transform your cooking. Ready to experience the authentic taste of Lebanon? Let's dive into the step-by-step process of making your own delicious, homemade Lebanese harissa.
Tools Needed
- Pot
- Stove
Ingredients
- Wheat
- Chickpeas
- Chicken broth
- Chicken
- Salt
- Hot water
- Butter: half a block
- Maggi cubes: 2
- Seven spices: 1 small spoon
- Black pepper: 1/2 small spoon
- Ground cinnamon: 1/2 small spoon
Step-by-Step Instructions
Step 1. Preparing the Grains and Chickpeas
- Wash the wheat thoroughly several times.
- Soak the chickpeas overnight.
- Cook the chickpeas on the stove with high heat and enough water to cover them.
- Once the water boils, gradually add hot chicken broth.
- After the wheat boils, gradually add chicken broth to prevent drying out. Let it simmer for about an hour until the wheat softens.
- Add a sprinkle of salt to the cooked wheat.
- Add a little hot water.
- Turn off the stove and let it sit with the lid on.
- After about three-quarters of an hour, check if the wheat is soft and cracking.
Step 2. Combining Ingredients
- Add the cooked chicken to the wheat.
- Knead the harissa gently near the edges of the pot, avoiding burns.
Step 3. Making the Spice Blend
- Melt butter with Maggi cubes, seven spices, black pepper, cinnamon, and salt.
Step 4. Finishing and Mixing
- Pour the melted spice mixture over the harissa and knead again to combine.
Read more: Emirati Chebab Pancakes: Authentic Arabic Breakfast Recipe
Tips
- Use hot chicken broth for better flavor.
- Knead the harissa carefully to avoid burning yourself and ensure a smooth texture.
- Maggi cubes add a sweet taste to the spice mixture.
Nutrition
- Calories: approximately 700-800
- Fat: 40-50g
- Carbs: 50-60g
- Protein: 50-60g
FAQs
1. Can I adjust the spice level of the harissa?
Absolutely! Control the heat by adjusting the amount of chili peppers you use. Start with less and add more to taste.
2. How long will homemade harissa last?
Store your harissa in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze it in ice cube trays for individual portions.
With its vibrant color, rich aroma, and explosive flavor, your homemade Lebanese harissa is ready to elevate your culinary creations. From simple spreads to complex stews, this versatile paste will add a delicious kick to any dish. Now go forth and enjoy the fruits of your labor – happy cooking!