Receta Harissa
Harissa
Between watching the TV show chopped and my new outlook on being more adventurous in the kitchen, I wanted to try to make Harissa.
Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes.
Being my first attempt at Harissa I followed a basic recipe found in the Mediterranean Diet Cookbook.
I am sure the next time I make it, i will change it up a bit. Perhaps a bit on Lemon juice or maybe different types of chili peppers.
Harissa
Important to remove all the seeds from the pods. I cut my pods down the center with a pair of scissors, then used a spoon to scrape off the seeds.
Author: Marlene Baird
Cuisine: Middle Eastern
Serves: 4 ounces
Ingredients
- 10-12 dried red chili peppers (I used all that came in my package of New Mexico chilli pods)
- 3 cloves garlic
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon coriander seeds
- 1 teaspoon ground caraway seeds
- ½ teaspoon ground cumin
Directions
Place the peppers in a bowl of boiling water and let it soak for 20 minutes.
Drain, remove the stems and the seeds.
Place all the ingredients in the bowl of a food processor. Process until a paste is formed.
You will have to scrape your bowl and few time before it will completely turn into a paste.
PP Value
2 Tablespoons is 1 PP
3.2.1753
Now I get to think of all the creative ways I can use Harissa
Have you ever had harissa before? What do you think about this incredibly intense sauce that will enhance your meals.
Thanks for stopping by and have a great day
Marlene