Ingredients
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2
-
2
-
5
-
2
-
2
-
1/2
-
1/4
-
1 1/2
-
-
-
-
-
-
-
Directions
Harissa Paste, Harissa is a common ingredient in North African recipes Didn’t see a recipe for it here so I’m sharing one I found somewhere , Fantastic! I made this for recipe#193920 Thank you Micmac, Harissa is a common ingredient in North African recipes Didn’t see a recipe for it here so I’m sharing one I found somewhere
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Steps
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1
Done
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Soak the Dried Chillis in Tepid Water to Cover Until Softened, About 45 Minutes to 1 Hour. |
|
2
Done
|
Drain and Remove the Stems and Seeds. |
|
3
Done
|
Place in a Blender or Food Processor With the Garlic, Water, and Olive Oil and Process Until Smooth, Stopping Occasionally to Scrape Down the Sides. |
|
4
Done
|
Transfer the Mixture to a Small Bowl and Stir in the Caraway, Coriander, and Salt. |
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5
Done
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Store in a Jar and Top Off, Covering the Surface of the Paste With a Layer of Olive Oil. |
|
6
Done
|
Whenever the Paste Is Used You Must Always Top Off With Olive Oil Making Sure No Paste Is Exposed to Air Otherwise It Will Spoil. |
|
7
Done
|
Variation: to Make a Hot Harisa, Use 4 Ounces Dried Guajillo Chillis and 1/ 2 Ounce Dried De Arbol Chillis. |
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8
Done
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Note: to Make Salsa Al-Harisa, That Is, Harisa Sauce, Used as an Accompaniment to Grilled Meats, Stir Together 2 Teaspoons Harisa, 3 Tablespoons Olive Oil, 2 Tablespoons Water and 1 Tablespoon Finely Chopped Fresh Parsley Leaves. |
