Quick Harissa Oil - Recipe
Harissa is the classic spice paste of North Africa, used in stews, as a rub, and as a condiment at the table. Oil infused with harissa is terrific for grilling vegetables, and I also like it drizzled on soups, such as the Red Lentil and Kabocha Squash soup on . You can also use a small amount of this oil to spice up a vinaigrette for dressing salads or dipping bread.
If you happen to have harissa paste, you can make harissa oil by just pureeing the paste with olive oil and straining. If not, you can make it a quick approximation using the recipe below. It will keep in the refrigerator for a few days.
Sumac is a bright red powder with a mild tangy flavor. Check a Middle Eastern market or online retailer to find it.
Quick Harissa Oil
Vegan and gluten-free / Yields about 5 tablespoons / 15 minutes
- ½ cup extra-virgin olive oil
- 2 teaspoons Sriracha or other chile paste
- 1 teaspoon chile flakes
- ½ teaspoon ground cumin
- ½ teaspoon caraway seeds
- ½ teaspoon coriander seeds
- 2 teaspoons sumac powder
- 1 clove garlic, minced
- Place all ingredients in a small saucepan over low heat for about 5 minutes. Do not allow the spices to sizzle; we don’t want them to cook, just to get warm enough for their flavors to infuse the oil quickly. Remove from heat and let sit for 5 more minutes.
- Puree all of the ingredients with a stick blender or a mini-food processor. Strain through a fine sieve and the oil is ready to use.
