Toast, Grind, Blend: How to Make North African Harissa from Scratch in Minutes
Derek Sarno from Wicked Kitchen walks through making a homemade vegan harissa using freshly toasted and mortar-ground caraway, cumin, and coriander seeds blended with roasted red peppers, garlic, and sambal. The video highlights why dry-toasting whole spices and hand-grinding them dramatically boosts flavor compared to pre-ground alternatives. A versatile condiment perfect for soups, marinades, dressings, and dips.
7:26
by Derek Sarno
#quick #dairy-free #condiment #whole spices #North African #spicy #sauce #vegan #easy #gluten-free #egg-free #meal prep #plant-based #mortar and pestle #dry toasting #marinade
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🧾 Ingredients
- 1½ tbsp caraway seeds
- 2½ tbsp cumin seeds
- 3½ tbsp coriander seeds
- 44 garlic cloves, peeled
- 54 roasted red peppers (1 jar, 350g drained)
- 62 tbsp sambal (garlic-chili paste)
- 71 tsp kosher salt
- 8½ tsp black pepper
- 92–3 tbsp olive oil
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