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Harissa

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Harisa


About HarissaEdit

Harissa is a hot chili paste that also performs double duty as a major ingredient in many soups, stews, and curries. Freshly made harisa tends to be spicier than that found in markets and grocery stores.

Harrisa recipesEdit

Harissa

12 dried hot chile, whole
3 cloves garlic -- minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander -- see directions
1 teaspoon ground caraway seeds -- see directions
1/2 teaspoon cumin -- see directions

1. Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

2. In a food processor combine chili peppers, garlic, salt and olive oil. Blend.

3. Add remaining spices and blend to form a smooth paste.

4. Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

    • I used whole seeds of spices, dry-toasted in sautee pan until the aroma come out. Remove from the heat and cool. Grind until finely grounded. Proceed to Step #3 of this recipe.

Description:
"Tunisian hot sauce tasted very hot and delicate, flavored with coriander, caraway and cumin seeds."
Cuisine: Tunisienne
NOTES : Hot sauce from Middle Eastern and Northern African cookings.

Go ahead and edit my recipe. Thank you!

BuyingEdit

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ProductionEdit

PreparationEdit

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NutritionEdit

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