What is my Harissa Maghreb spice blend?

Harissa is a spicy recipe from the Maghreb. The word harissa comes from the Arabic verb "harasa" which means "to crush", "crush" or "crush". Called the "Red Gold of Tunisia", it is a puree of red peppers enriched with condiments and spices.

Harissa is widely used in North African countries for making sauce dishes and seasoning all types of food. The preparation of this chilli paste has variations in the dosages and ingredients used depending on the countries and regions of North Africa where it is made.

Ingredients of Maghreb Harissa

In its original recipe, the chillies are pureed to obtain a paste. I wanted to offer you a ready-to-use preparation that is easy to keep. This is why I chose to make a mixture based on dry spices to facilitate your daily use. I have kept the main recipe for Harissa based on :

• Hot pepper
• Salt
• Ground garlic
• Caraway (also called cumin)
• Coriander

To spice up your dishes with a taste really specific to North African countries, it is this blend that should be added to your cooking!

Is the spice mix from Maghreb based on hot pepper?

Is it very spicy? This is a question I regularly hear when I talk about my Maghreb Harissa spice blend. Generally speaking, the strength of the chilli pepper is variable and is measured with the Scoville scale which ranges from 0 (which corresponds to the pepper) to 16,000,000 (for the world's hottest chilli pepper!).

Harissa is usually between 40,000 and 50,000 on this scale. It is therefore a rather moderately pungent preparation. However, one should be careful! The palates most accustomed to chilli pepper seasoning will appreciate the strength of this Harissa blend. If you are not used to eating spicy food, you will have to adjust the dose to the minimum to keep the pleasure of the aromas without burning your mouth!

The origins of North African Harissa

Harissa is a Tunisian recipe that has spread to all the Maghreb countries and is used in some Black African countries. Thanks to the migration of populations, it has spread and is used in all countries of the world.

A legend tells that pirates looted a caravel of Christopher Columbus from the New World. A woman named Harissa, discovered an elongated pepper among the booty. Much more powerful than the pepper that was the object of all covetousness, Harissa created a chilli purée with oil, salt and garlic.

Benefits of the Maghreb Harissa

In addition to spicing up your dishes, chilli pepper is known for :

• aid digestion
• act against fats thanks to capsain
• play an anti-oxidant role

How to use Maghreb Harissa?

The spice mix Harissa du Maghreb in powder form reduces the pungency while bringing the aromatic notes and flavours to travel through the Sahel from your plate.

All you need to do is sprinkle half a teaspoon to a teaspoon of this Maghreb spice blend to add flavour and warmth to your preparations.

If you wish to obtain a puree such as the original version of harissa in its fresh version, you just need to add oil (ideally olive oil) in a quantity equivalent to the powder used. Harissa can be used in sauce dishes, at the beginning or end of cooking.

If it is particularly known to accompany couscous and tagine, you can use it to add a spicy touch to all your meats, fish, shellfish and vegetables.

Depending on your taste for spicy food, you can use very little preparation when cooking. On your table, you can leave the Harissa spice mixture from the Maghreb in a saucer. Each person can then season his or her plate according to his or her liking.

Our recipe ideas with Harissa from the Maghreb

Maghreb Harissa Tomato Sauce

An ideal tomato sauce to accompany your starchy foods. Do not hesitate to multiply the quantities in order to freeze this delicious sauce so that you always have some ahead of time.

Wash, peel and cut 8 to 10 tomatoes into small pieces. Thinly slice 1 onion or 2 shallots. Wash and chop parsley and basil into small pieces. Sear everything in a saucepan with very hot olive oil. Add 1 to 2 teaspoons of Harissa du Maghreb David Vanille spice mix. Lower the heat, cover and cook for 20 minutes while stirring.

The dish: Chicken tagine

Brown 4 chicken legs in a large saucepan. Meanwhile, peel and coarsely chop 2 carrots 2 courgettes 3 potatoes 2 tomatoes 1 onion. Add the vegetables to the chicken with a small glass of water. Add 2 to 4 teaspoons of Harissa du Maghreb David Vanille spice mix. Cook for about 1 hour, covered, stirring occasionally.

Maghreb Harissa "takeaway" dishes

If you are used to eating "on the go", the David Vanilla Harissa du Maghreb spice mix is the perfect touch of sunshine to bring to your snacks. You can use it to add a touch of sunshine to your snacks:

• Sprinkle a few pinches on your house salads or directly in your dressing
• Spread the mashed harissa on the bread on your sandwiches, hamburgers, pitas..

How to store..

Harissa powder should be stored in a dry place, away from light, in a glass or tin jar to protect it from moisture. If you prepare a harissa paste with oil and David Vanilla blend, store it in the refrigerator, tightly closed, for 2 to 3 days.