Harissa

This North African staple hot sauce can be used as a marinade on meats, a seasoning on veggies, an addition to hummus, or even straight up with some bread or chips! The first time I made this, I used it as part of a marinade for a roast chicken.

This is usually made this whole fresh or dried chilies but I decided to put my own spin on it (as usual), using a combination of pepper flakes and powders.

Ingredients:

1 red bell pepper
3 whole fresh or dried red chili peppers (I used 1 tsp crushed red pepper, 1 tbsp Aleppo pepper flakes and 1 tsp cayenne pepper powder)
2 cloves garlic, minced
1 small onion, chopped
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp caraway seeds
2 tbsp lemon juice
1 tsp salt
Extra virgin olive oil

Char the red pepper under the broiler or over the stove burner on all sides until the skin is completely black. Transfer to a bowl and cover.

Heat 2 tbsp oil in a saucepan and add the onions, cooking until translucent. Add the garlic and stir. Add the pepper flakes and powders and stir, then turn off the heat and add the cumin and coriander powders and the caraway seeds.

When the pepper is cool enough to handle, scrape off the skin, then slice open and remove the seeds and stem. Throw the pepper into the blender along with the cooked mix we made earlier. Add the salt and lemon juice and blend until a thick paste forms, drizzling in more olive oil as needed. Store in an air tight container in the fridge.

Moroccan Harira Soup

It's Ramadan day 4. It's also rainy and chilly. These things made me crave soup! I decided to try something different and go for a Moroccan staple that has so much going on, making it hearty but also healthy. You can omit or add meats, veggies, grain or legumes, and use any type of broth to make it your own.

Ingredients:

1 onion, chopped
2 tomatoes, chopped
2 celery stalks, sliced
About 1/2 cup chopped carrots
1 cup chopped kale
1 tsp ginger and garlic paste
1 tbsp tomato paste
1 tsp cumin powder
1/2 tsp coriander powder
1 tsp paprika
1/2 tsp cinnamon powder
1/2 tsp crushed red pepper (optional)
1/4 cup chopped cilantro
1/4 cup chopped parsley
2 tbsp chopped dill
2 tbsp chopped mint
Salt and pepper to taste
4 cups chicken broth (or lamb or vegetable)
1/2 cup whole masoor/brown lentils, rinsed
1/2 cup garbanzo beans/chick peas (if using dried, make sure you soak them overnight!)
1/2 cup lima beans
1/2 cup vermicelli or angel hair pasta broken into 1 inch pieces, you can also use orzo or pastina

Heat olive oil in a large Dutch oven over medium heat and add the onions, cooking until translucent. Add the celery and cook for a couple minutes. Add the ginger and garlic paste and stir for about 30 second then add the tomatoes and stir. Let this cook for a few until the tomatoes start to break down. Add the spices, carrots and tomato paste and cook stirring for a minute or two. Add the broth, lentils, and if you're using dried chick peas and lima beans add them now too. If you're using canned, add them at the end. Bring to a boil then reduce heat to medium-low, add the vermicelli, kale and herbs and let simmer until everything is just cooked.