One of the goals of my blog is to explore other cuisines, try new dishes and and always, share my experiences with you, my dedicated readers.
My focus is on Greek food but you’ve seen me branch out into other Mediterranean dishes but I’ve neglected the other side of the Mediterranean – North Africa.
There’s a whole undiscovered culinary territory to be explored. However I will tread carefully, learn the “lay of the land” before getting into the heavy stuff.
I finally picked up Harissa. She’s not some gal from the Sultan’s Tent but it’s a condiment, originally from Tunisia. Harissa is basically a hot pepper paste that’s flavoured by cumin, garlic, salt and chillies.
From my early readings, this condiment is used in sauces, marinades and dressings. Here, I’ve played with Harissa in two different tomato salads.
We’re in the middle of winter and I’m not goofing around with imported tomatoes. I found some decent hothouse plum tomatoes, no doubt from the Holland Landing greenhouses.
I halved the tomatoes, laid them out on a tray and I drizzled them with olive oil, coarse salt, cumin and coriander seeds and a sprinkle of sugar.
I roasted them in a pre-heated 350F oven for 45 minutes, turned off the oven and allowed the residual heat to finish off the tomatoes.
I have two warm tomato salads for you, both using Harissa paste in them. The first is a salad of Tunisian origins…sweet and savoury playing off each other.
The second is a fusion of Greek salad with an North African flare…a Harissa vinaigrette. Both salads have a little bit of heat but the sweet tomatoes balance the heat and smokyness of the Harissa and cumin.
I’m going to enjoy my North African journey!
Slow Roasted Tomato Salad a la Tunise
Dressing
1 tsp. Harissa paste
1 clove garlic, minced
1/2 red onion, finely chopped
2 Tbsp. chopped coriander (cilantro)
Juice and zest of one orange
1 walnut, ground
4 Tbsp. of extra virgin olive oil
salt to taste
- Combine all of the above ingredients and leave to stand at room temperature for the flavours to marry.
Harissa Vinaigrette
1 tsp. Harissa paste
1/3 cup extra-virgin olive oil
juice of 1/2 lemon
1 tsp. dried oregano
salt to taste
- Combine the above ingredients in a jar and shake well to emulsify. Drizzle over your tomato salad.
24 Responses
You made me curious to try out harissa. I’ll look for it at the store.
Peter you’ve just given me the nudge I need. I’ve been meaning to investigate harissa… as always your food is welcoming and inviting.
Hi Peter, we’re first time readers here and we’ll be coming back for more. Your Greek touch to this dish is fabulous and thank you for the introduction to harissa. We’re always looking for hot sauces to cook with, but this paste infused with cumin sounds great. Will look for it ASAP. Thank you for the great information.
I’m also curious about harissa, I will look for it… seems that it can have lots of applications.
I am not used to “hot” food yet, but if I just forget the hot stuff, I might eat these, they look so good. Is that feta on top of the second picture?
northern african cuisine is tops. i love the colours of this dish.
Oh, I love harissa, and you are using it well in these two recipes. Sure wish I could find it in a tube. They only have cans here and the harissa tends to go bad before I use it all. Oh sure, I could freeze it in small dabs, but it always seems like so much effort…
Looks divine peter, now, i’ve been searching for a pastitsio recipe- i can’t seem to find one on your blog??? There is a recipe I could follow, but one a tried and tested one. So, do you have one you care to share or can you direct me to one? Ta
These tomatoes look so delectable. I can’t wait for truly delicious tomatoes to come our way..it is so variable this time of the year!
Simona, it’s a unique ingredient, if you like red hot peppers, you’ll enjoy Harissa.
Cynthia, I believe you can easily make your own too.
Rice Couple, welcome and I hope to see more comments from you both!
Nuria, you should be able to find Harissa in Espana.
Ivy, you’re missing out with all the hot stuff…it gives food accent.
Maybahay, I felt liked I traveled with these salads.
Pixie, check your email.
Val, roasting tomatoes is the next best thing.
Peter, I have never had harissa, but just by looking at your food I know I’d love it and ask for seconds.
Well Peter, you already know that I love Harissa! Again, I encourage you to make it on your own! It is even better! it will then be MORE than love!
Well, I’m a liker of every ethnic groups “hotstuff” but I’ve never tried this, but after reading the ingredients I already know I’d like it! So out I go, on a hunt for harissa! I want that little tube.
Your tomatoes looks so great for winter! I make my own Harissa which is very simple. And you, being the great chef that you are (I was just over at Maryann’s salavating over her ribs from your recipe) you could whip some up easily!
Hi Peter,
Nice blog here. Everything looks so yummy! I’ve not used Harissa yet but your blog is an inspiration to check it out!
Hm!
I think I love …your blog!
:-)
Those salads look so summery and refreshing. I love harissa and your joke about it not being some girl you picked up. ;)
Ah ha! So you’ve got your own roasted tomato in the winter thing going too ;-). I love the idea of adding harissa to a vinaigrette. I’ll have to look for a tube. FYI, Food + Wine has a terrific looking recipe for a crown pork roast with an harissa crust in this month’s issue. I’m dying to try and thought you might enjoy too . . .
Cheers!
I recently tried harissa in a Moroccan shrimp tagine and it was lovely. Mmm. I didn’t know they sold it in a tube. I’ll be on the lookout for it now.
I have been wondering what Harissa was. It sounds pretty interesting. Those salads look good.
I always have some homemade harissa on hand as it keeps well for a few months when stored in a well sealed jar with oil. Depending on the recipe you use, some harissas will keep longer than others.
Your recipes here remind me that I haven’t made use of harissa lately. I’d like to try your creations Peter.
Wonderful looking tomato dish there – just gorgeous, I bet. I love harissa too – for a really quick and simple supper I sometimes just rub it all over lamb chops and pop them under the grill. Delicious!
Peter, everything looks great, as usual! I’ve never tried harissa. I don’t know if I’ve seen it here, but I’m going to have to look for it. It sounds interesting!
Hi Peter, That salad looks great, good idea for a vinaigrette! Will have to try it! But, you have to make your own harissa, it is great! I got a really good recipe from Lisa’s Kitchen. I used it in potato salad, in coleslaw and pasta dishes. It is worth making your own, honest!