Harissa - Whoops - It's powdered

[tafttiger]

Being new to the Sacramento area, I couldn't find Harissa paste anywhere. Ran in to Williams
Sonoma and grabbed what I thought was paste. Nope. It's powdered. Does anybody know
how much water or other liquid to add - or do I just make a paste-like consistency? And where
can I get the paste?

[souvenir]

Hi tafttiger,

I'm going to respond to the where can I get the paste part of your question on the California board, because I am curious to see what others in the Sacramento area have to contribute.

About making the paste from powder- I have been planning to buy a powdered version from Whole Spice in Napa (located in the Oxbow market) the next time I am there. Here are their instructions:
http://www.wholespice.com/display.asp?id=1938

ETA: here is the link to the other thread
http://chowhound.chow.com/topics/841357

[tafttiger]

I'll certainly try the powder, garlic & oil. In the meantime I'll check in with Corti Brothers to see
if they have the paste version. "Tis certainly easier.

[souvenir]

True (easier). And it's how I've always done it so far. Lately, I have been interested in checking out variations, so the powder method seems pretty easy as a first step. I'm also interested in making Paula Wolfert's recipes,
http://www.seriouseats.com/recipes/2010/05/homemade-harissa-recipe.html
http://www.paula-wolfert.com/books/slow_rev.html
and this one cited by Clifford Wright:
http://www.cliffordawright.com/caw/re...

[mayjay]

I don't know where to get the paste, but I just add oil to it to get the consistency I want.

[MrsJonesey]

That would be my vote too.