Harous
Chef Abderrazak Haouari uses this Djerban version of harissa on sous vide eggs, served with chickpeas, capers, croutons and olives. It is brick red and hot: great with fish, eggplant or chicken.
Ingredients
- 1 medium onion, very thinly sliced
- pinch turmeric
- 2 tbsps kosher salt
- 4 ancho chiles, stemmed and seeded
- 3 dried chipotle chiles stemmed and seeded
- 1/2 tsp ground coriander
- 1/2 tsp ground caraway seeds
- 1/2 tsp freshly ground pepper
- Pinch of cinnamon
- 3 tbsps extra-virgin olive oil
Instructions
- In a shallow bowl, toss the onion slices with the turmeric and salt. Cover the onion with plastic wrap and let stand overnight at room temperature.
- Meanwhile, heat a cast-iron skillet until hot to the touch. Add the anchos and chipotles and toast over moderate heat, pressing lightly with a spatula until the chiles are very pliable and fragrant, about 1 minute. Transfer the chiles to a work surface and let cool completely, then tear them into 1-inch pieces. In a spice grinder, coarsely grind the chiles.
- Drain the onion slices in a strainer, pressing hard to extract as much liquid as possible. Transfer the onions to a food processor and pulse until pureed. Add the ground chiles, coriander, caraway, pepper and cinnamon and process to a paste. With the machine on, gradually add the olive oil and puree until fairly smooth.
- The harous can be refrigerated for up to 6 months.
