Types of Harissa in Morocco. There are many harissa recipes. Some use fresh dried red chili pepper while others use fresh chili peppers—red or green—leading to a red or a green harissa. Some add sweet pepper to balance the heat. Harissa made from dried chili peppers lasts longer since the paste is topped with olive oil in its container.
The version using fresh pepper needs to be kept in the fridge or ideally frozen to last for months. My family makes both kinds—one using hot dried chili peppers and another with a mix of hot and fresh sweet pointy peppers. The recipe below is for the fresh pepper harissa.
BEST Harira (Moroccan Chickpea & Lentil Soup) Add the tomatoes, tomato paste, spices, preserved lemon and harissa (if using). Let the mixture simmer for a couple of minutes then return the beef to the pot with the chickpeas and lentils. Add the broth, bring to a boil, cover and simmer over low heat for one hour. Add the rice,...
Harissa is a North African red chile paste or sauce made of a few simple ingredients including chiles, garlic, olive oil, citrus and a few warm spices. This versatile harissa recipe is slightly sweet, smoky, tangy, and just enough spicy but not too hot. Make it ahead and use in many ways! Be sure to watch the video below.