Recipe: Harissa, Two Ways

Orly Olivier is an artist and photographer based in Los Angeles. Her exhibition, Petit Takett: Love, Legacy, and Recipes from the Maghreb, at the Skirball Center invokes her Tunisian Jewish heritage with photographs, recipes and household objects. She says, “Petit Takett is my way of honoring both my familyʼs heritage and their crazy love for food.”

Below she shares her recipes for harissa, both the traditional spicy spread she grew up with and a version she calls, “Mexanisian.” On her blog she describes harissa as the salsa of the Middle East. “It’s used as liberally as Americans use ketchup,” she writes.

Her Petit Takett installation and event series is on view from September 1st to January 10, 2016 at the Skirball Cultural Center.

L’ Amour Piquant- Harissa

By: Petit Takett

Mexanisian

Makes about 1 pint

24 dried New Mexico chilies

3 dried chipotle chiles

3 dried murita chiles

6 cloves of garlic- roughly chopped

1 tsp cumin

1 tsp freshly ground coriander

3/4 tbs kosher salt

1/8 cup olive oil+ water to make mixing easier

Classic Spicy

Makes a little bit more than 1/2 pint

24 dried Guajillo chilies- seeded

4 chilies de Arbol- seeded or not depending on the heat level you like

6 cloves of garlic – roughly chopped1 tsp coriander – freshly ground

1/2 tsp cumin – freshly ground1 tsp red chili flake

1/2 tsp cayenne pepper

3/4 tbs kosher salt

1/8 cup olive oil+ water to make mixing easier

Soak the chilies in hot water for 5 minutes, remove them from the water cut off the tops and de-seed the chiles (or not depending on how much heat you want.) Place all ingredients in a food processor and blend until smooth, add water as needed to make a smoother mixture. Store in an airtight glass jar. Cover the top of the harissa with a layer of olive oil to preserve the mixture.