Harissa is the defining condiment of North African cooking — Tunisia claims it as national property, though versions exist across Morocco, Libya, and the broader Levant. It arrived in Jerusalem through the Maghrebi Jewish community and became part of the city's layered culinary identity. The technique is roasting and grinding dried chillies with spices and oil into a paste that serves simultaneously as condiment, marinade base, and cooking ingredient.
Dried red chillies (typically a mix of hot and mild varieties) soaked, roasted, and blended with garlic, cumin, coriander, caraway, and olive oil into a smooth, intensely flavoured paste. The roasting step transforms the raw chilli flavour into something deeper and more complex; the oil preserves and carries the fat-soluble compounds.
Harissa functions as a heat-and-spice delivery system with its own flavour identity beyond pure heat. Its caraway note is distinctive and untranslatable — no other chilli paste has it. Used as a marinade it penetrates protein deeply; used as a condiment it adds heat, spice, and complexity simultaneously. A tablespoon stirred into hummus or yogurt transforms both.
- Rehydrate dried chillies completely before blending — under-hydrated chillies produce a grainy, uneven paste [VERIFY: 20–30 minutes in boiling water] - Toast whole spices before grinding — the same blooming principle applied dry - Blend to complete smoothness — any remaining fibrous texture indicates under-processing - The oil layer on storage is preservation, not excess — it prevents oxidation of the surface - Roast the chillies briefly before soaking for deeper, smokier character [VERIFY method]
OTTOLENGHI JERUSALEM — Technique Entries OT-01 through OT-25