Recipe: Quick Harissa Oil

QUICK HARISSA OIL



"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 like it drizzled on soups. 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 simply pureeing the paste with olive oil and straining. If not, you can make a quick approximation using this recipe. It will keep in the refrigerator for a few days."

1 2 cup extra-virgin olive oil
2 teaspoons sriracha, sambal oelek, or similar thick Asian chile sauce
1 teaspoon hot red pepper flakes
1 2 teaspoon ground cumin
1 2 teaspoon caraway seeds
1 2 teaspoon coriander seeds
2 teaspoons ground sumac*
1 garlic clove, minced

Combine all of the ingredients in a small saucepan and warm over low heat for about 5 minutes. Do not allow the spices to sizzle; you don t want them to cook, just to get warm enough for their flavors to infuse the oil quickly. Remove from the heat and let sit for 5 minutes more.

Puree all of the ingredients with a stick blender or a mini food processor. Strain through a fine-mesh strainer. The oil is ready to use.

*Sumac is an intensely maroon powder with a mild tangy flavor. Look for it at a Middle Eastern market or online retailer.

Makes 4 servings
Used by permission to Recipelink.com from Harvard Commons Press
Adapted from source: Herbivoracious by Michael Natkin