Citizens, one of the first recipes ever posted here on TFD was for the classic Tunisian spicy red condiment known as Harissa (recipe here).
There is, however, another much rarer variant of Harissa that is spring green from its use of a multitudinous number of herbs. This is closer to a Yemenite Zhoug or an Argentine Chimichurri in looks and flavor profile, but still bears the unmistakable stamp of North African cuisine!
Try it with fish, chicken or really any meat that needs a spicy kick at your next meal! 🙂
Battle on – The Generalissimo
¾ cup fresh cilantro
½ cup parsley
¼ cup mint
1 teaspoon smoked paprika
2 tablespoons cumin seeds
1 tablespoon black peppercorns
½ teaspoon ground cardamom
1 teaspoon ground coriander seed
2 small jalapeños, seeded and coarsely chopped
2 garlic cloves
½ teaspoon finely grated lemon zest
½ teaspoon finely grated orange zest
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
6 tablespoons or more extra-virgin olive oil
Salt and freshly ground pepper
Lightly toast the cumin, cardamom, coriander and black peppercorns in a small skillet over medium heat, stirring often until fragrant, 2-3 minutes; let cool then blend to a powder in a spice grinder.
In a blender, pulse the cilantro, parsley, paprika, jalapeños, garlic, lemon zest, orange zest, lemon juice and orange juice until the greens are chopped. Add spices and blend again.
With the machine on, add the oil and purée – use more oil if needed to obtain a paste. Season with salt and pepper.
The harissa can be refrigerated for up to 5 days with a thin layer of olive oil over the top.