Love and Spices:
Red Pepper Spread

A North African condiment that brings out all of the nuances of Harissa red peppers

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated English cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Harissa Red Pepper Spread

The harissa pepper, frequently mistaken for the well-known harissa paste, is celebrated for its spiciness and distinctive flavour, which add an intense aromatic depth.

Preparation time: 35 min | Cooking time: 40 min

• 4 garlic cloves
• 6 red bell peppers
• 1/4 cup / 15 g cilantro
• 1/4 cup / 15 g parsley
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin, optional
• 1/4 tsp sea salt
• Freshly ground white pepper
• A pinch of cayenne

Remove the seeds and stems from the peppers.
In a food processor, lightly pulse the peppers, garlic, parsley and cilantro.
Pour into a large frying pan, cook and reduce until all liquid has evaporated.
Then sauté with the olive oil, spices, salt and pepper on medium heat for half an hour until the sauce thickens, adding oil if needed.

Harissa can be served as a dip with seed-crusted roasted fries or as a replacement for tomato sauce on a pizza.

Once cooled, it can be stored in the refrigerator for later use.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn