Harissa
also called harissa paste · hot sauce · the red one
- Shawarma Counter
- serves 12
- about 35 min
- Spice Blends & Marinades
Three ways to read this recipe
The table
| 4(stemmed and seeded)dried guajillo chiles | soak 20 min, drain | blend to a thick paste | blend in |
| 6(stemmed)dried chiles de arbol | |||
| 2 cups(480 mL)boiling water | |||
| 2 tspcaraway seeds | toast 2 min, grind | ||
| 2 tspcoriander seeds | |||
| 1 tspcumin seeds | |||
| 4 clovesgarlic | |||
| 2 tspkosher salt | |||
| 1/3 cup(80 mL)extra-virgin olive oil | |||
| 1 Tbs(15 mL)lemon juice | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
1soak 20 min, drain
2toast 2 min, grind
3blend to a thick paste
goes in with what steps 1 and 2 made
4blend in
goes in with what step 3 made
Cooking it
Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 20 mintwo waits that overlap count once
- Needs you
- 2 minof the steps that give a time
2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 35 min.
soak 20 min, drain
20 minwalk away(read off the step)from the start
toast 2 min, grind
2 minneeds you(read off the step)from the start
blend to a thick paste
not timed20 min in
blend in
not timed20 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need food processor · skillet · spice grinder
Goes with
See how it is written
>> title: Harissa
>> category: Spice Blends & Marinades
>> tags: tunisian, chiles, paste, caraway, condiment
>> counters: Shawarma Counter
>> aka: harissa paste, hot sauce, the red one
>> pairs-with: toum, harira
>> servings: 12
>> time: 35 min
>> step.1: soak 20 min, drain
>> step.2: toast 2 min, grind
>> step.3: blend to a thick paste
>> step.4: blend in
Soak @dried guajillo chiles{4}(stemmed and seeded) and @dried chiles de arbol{6}(stemmed) in @boiling water{2%cups}(480 mL) for ~{20%min}, then drain them.
Toast @caraway seeds{2%tsp}, @coriander seeds{2%tsp}, and @cumin seeds{1%tsp} in a dry #skillet{} over medium heat for ~{2%min}, then grind them in a #spice grinder{}.
Blend @&(~2)drained chiles{} with @&(~1)ground spices{}, @garlic{4%cloves}, and @kosher salt{2%tsp} to a thick paste in a #food processor{}.
Blend @extra-virgin olive oil{1/3%cup}(80 mL) and @lemon juice{1%Tbs}(15 mL) into @&(~1)harissa{}.