Potato Harissa Salad

Potato Harissa Salad

 

The ground cumin gives this dish it’s Tunisian flavor, while the spicy harissa gives it a nice Moroccan kick. Potato Harissa Salad is a great compliment along side any meal. Serves great as a pita stuffer, or simply eaten alone. Eaten at about room temperature, and stores in the fridge for about a week.

Potato Harissa Salad
 
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Potato Harissa Salad
Author:
Recipe type: Salad
Cuisine: Tunisian, Morrocan
Serves: 4 - 6
Ingredients
  • 4 Potatoes (about 500 grams)
  • ¼ tsp Salt
  • 2 Tbsp Canola Oil
  • 2 Garlic Cloves (finely chopped)
  • ½ Tbsp Harissa (add more for spice)
  • 1 tsp Cumin
  • 1 tsp Paprika (sweet or hot)
  • Juice from ½ Lemon
Instructions
  1. Peel potatoes and cover with water in cooking pot. Bring to boil, then reduce heat to simmer for about 10 minutes (don't overcook, they should still be somewhat firm on the inside).
  2. Allow cooked potatoes to cool, then chop into about 1 inch cubes.
  3. Now add the spices, oil, lemon juice, garlic, and mix together.
  4. Serve at room temperature, or slightly warmer.

 

Cheese Bourekas

Cheese Bourekas

Borek (also burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as phyllo (or yufka). Bourekas were most likely invented in what is now Modern Turkey. Bourekas can be found made from either phyllo dough or puff pastry filled with various fillings. Among the most popular fillings are salty cheese, mashed potato, mushrooms, spinach, eggplant and pizza-flavor. The top of the borek is often sprinkled with sesame seeds. The particular recipe is going to show you how to make Cheese Bourekas, which are complimented with hard boiled egg and harissa.

Cheese Bourekas
 
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Cheese Bourekas Recipe
Recipe type: Pastry
Serves: 5-8
Ingredients
  • 1 package of Puff Pastry Sheets (1.1 lbs, 490 grams)
  • Ricotta Cheese (1/2 lb, 200 grams)
  • 3 oz Queso Fresco Semi-Soft Crumbling Cheese
  • 1 teaspoon Corn Starch
  • Pinch of Salt
  • 2 Egg yolks
  • 1 Tablespoon Vegetable Oil
  • 1 teaspoon Water
  • ⅛ cup Sesame Seeds
Instructions
  1. Defrost Puff Pastry (2 sheets) as directed on the package.
  2. With a rolling pin, stretch each sheet of dough out about 1 inch more in diameter.
  3. Cut each sheet into 9 squares (18 total squares).
  4. In a mixing bowl, add both cheeses, corn starch, salt, 1 egg yolk and mix well.
  5. Preheat oven to 350° Fahrenheit (177° Celsius).
  6. Now add enough of the cheese mixture (about 2 teaspoons) to each pastry square, leaving enough room to be able to fold sheet in half.
  7. To close pastry squares, fold into triangle shape, and press the outer edges with your fingers slightly to hold pastry in place. Finish sealing pastry by pressing outer edge with the end of a fork and then place bourekas onto cookie sheet (about 9 bourekas per cookie sheet).
  8. In a small mixing bowl, add 1 egg yolk, teaspoon of water, and mix well.
  9. With pastry brush, brush egg yolk mixture on the top of each pastry triangle and then top with a sprinkle of sesame seeds.
  10. Place bourekas in hot oven and bake for 20-25 minutes, or until golden brown color.
  11. You can serve as is, or add hard boiled egg and/or harissa inside.

 

Harissa

Harissa Sauce

Harissa is a Tunisian hot chili sauce whose main ingredients are a variety of hot chili peppers and spices such as garlic paste, coriander, red chili powder, caraway as well as some olive oil. It is most closely associated with Tunisia, Libya and Algeria but recently also making in-roads into Morocco and Israel. Variations of Harissa can include the addition of cumin, red peppers, garlic, coriander, and lemon juice. It can also be used as a flavoring in couscous, or as a spread on your favorite bread. Harissa paste can be also used as a rub for meat or eggplant.

The Harissa recipe I’m going to be sharing with you was passed down from my Iraqi Grandmother, Savta Na’ima.

Harissa
 
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Hot chili Harissa sauce recipe
Recipe type: Dip, Sauce
Serves: Family
Ingredients
  • 8oz dried red Chili Peppers
  • 7 cloves of Garlic (about 5 teaspoons chopped)
  • 1 Lemon - peeled
  • 1 Tablespoon of Cumin
  • ½ cup light Olive Oil
  • 1½ teaspoons Salt
Instructions
  1. Soak dried chili peppers in water for about 5 hours (make sure all chilies are under water).
  2. Once chilies are soft, strain water, remove stems and cut open chilies to remove as many seeds as possible.
  3. Allow chilies to dry off in strainer for about 15 minutes. You can squeeze them to help rid of excess water.
  4. In a meat grinder, add chilies, garlic, lemon, and grind to paste.
  5. Once ground, mix in cumin, salt, and olive oil. Be sure to mix well.
  6. Enjoy!
  7. Store unused Harissa in an airtight container in the fridge.
Notes
If you like your Harissa hot, be sure to choose hot peppers, as many dried peppers vary from mild to hot. Use waterproof gloves while handling hot chili peppers to prevent burn.