Fermented Harissa (North African Pepper Paste)
Harissa, also known as "the Tobasco of Tunisia," (that’s a lie) has a history as rich and spicy as its flavors. Born in North Africa, around Tunisia and its neighboring countries, harissa came into being a long, long time ago. Picture this: the Phoenicians are off trading goods, having a blast on their cedarwood ships, and someone says, "Hey, let's smash these chilies, garlic, olive oil, and spices together and see what happens." Thus, harissa was born, and honestly, the Pyramids have had a chip on their shoulder ever since.
Fast forward to the 21st century, and harissa gets an upgrade. Fermented harissa enters the chat. Like the original version but jazzed up like it's going to a New Year's Eve party, fermented harissa incorporates the time-honored tradition of fermentation, imparting it with extra depth and tanginess. How do you eat this fiery delight? Well, the best way to approach it is like a blind date set up by your well-meaning but slightly eccentric aunt. Go in with an open mind, and who knows? You might just fall in love. Spread it on your toast, swirl it into your hummus, or, for the truly daring, use it as an unconventional but ridiculously tasty ice cream topping. Yes, you heard me, ice cream! It's like a culinary version of a summer fling with a rebel: hot, intense, and unforgettable.
Why is fermented harissa delicious? Well, that's like asking why the internet is obsessed with cats playing piano. It's complex, amusing, and hits all the right notes, leaving a warm, fuzzy, slightly fire-breathing sensation in your heart...and your mouth. With a unique mix of smoky, spicy, and subtly sweet undertones, fermented harissa tantalizes your taste buds like a sizzling tango dance. Each bite is a wild ride that brings forth rich flavors as unpredictable as a reality TV show, but much more palatable. And the best part? No dramatic cliffhangers. Just pure, unadulterated taste-bud delight. So next time you're looking for an edgy, culinary thrill, remember the fermented harissa: It's hotter than a desert in mid-July, with more kick than a disgruntled mule, and it promises an eating experience as unforgettable as that time Uncle Bob tried to line-dance at the family reunion. 🤘🏼 Adam
Harissa after 1 week of fermentation and added olive oil/lemon juice (Left). Breakfast wrap with Harissa (Right)
Fermented Harissa (North African Pepper Paste)
Ingredients
Instructions
- Puree all ingredients except the salt and lemon juice in a food processor. Add the puree to a clean jar and set out, covered, on the counter and ferment at room temperature for 1 week. Stir every day with a clean utensil.
- Season with kosher salt and lemon juice to taste and store in the fridge.
