Maghrebi Chili Paste you should have in your Pantry, Harissa
25.4 هزار بار بازدید -
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In Tunisia and other countries
In Tunisia and other countries in the Maghreb region, harissa is used to add an extra kick to just about anything. It is most commonly used to add an aromatic spice to meat based dishes (goat, lamb, chicken, and fish) and stews with vegetables and also for flavoring couscous and so. Harissa can also be served as a side dish with some olive oil or lemon juice to be used as a dipping sauce for bread.
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☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa
🍳 Baking Sheet: https://amzn.to/3QtKPgg
🔪 My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC
🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM
🔪 SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1
🧤 Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0
🍢 Flat Kebab Skewers: https://amzn.to/3DYZMlq
🍢 Square Skewers: https://amzn.to/3rqlzxc
🔪 Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80
🔪 Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X
🥣 Round Mixing Tray Stainless Steel: https://amzn.to/3POft48
Ingredients:
• 250 g dried red peppers, mild or mildly hot
• Chili peppers, 50 g fresh or 25 g dried, (optional to adjust the heat according to your preference)
• 2 fresh red paprika (optional), roasted
• Garlic, about 6 cloves
• Caraway seeds, ground, 1 tsp
• Coriander seeds, 1 tsp
• Cumin seeds, ground, 1 tsp
• Salt, 1 tsp
• 2 tbsp olive oil
• Lemon juice, 1 tbsp (optional)
Instructions:
1. Remove the stems and most of the seeds of the peppers and the chilies
2. Throughly wash and soak the chilies and red peppers in hot water overnight or at least 30 mins
3. Drain and let them sit in a strainer for at least half an hour to get rid of the water
4. Alternatively, steam or roast fresh peppers until soft and strain the excess water in a coliander
5. Peel the garlics, optionally chop them roughly and set aside
6. Using a meat grinder, food processor or mortar & pestle, grind the peppers and chilies into a paste
7. Add the chopped garlic together with 1 tsp olive oil
8. Grind until well combined and smooth but slightly chunky texture
9. Heat up a small pan and add 1 tsp coriander, 1 tsp cumin and 1 tsp caraway seeds
10. Stir and dry roast the seeds for 5 mins until fragrant and the oils are released
11. Grind coriander seeds, caraway seeds and cumin seeds into a fine powder
12. Add ground caraway, ground coriander, ground cumin, 1 tsp salt; pound and mix to combine
13. Optionally, add 1 tbsp fresh lemon juice for a bit of acidity
14. Transfer into a jar and add the remaining 1 tbp olive oil on top to keep it fresh
15. Enjoy as a dipping sauce or use as a condiment for flavoring other dishes.
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Subscribe for more authentic recipes:
https://www.seevid.ir/c/HungryManKi...
Support on Patreon: Patreon: HungryManKitchen
Instagram: Instagram: hungry_man_kitchen
Links to some of the ingredients and equipments I use (Affiliate links*):
☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa
🍳 Baking Sheet: https://amzn.to/3QtKPgg
🔪 My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC
🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM
🔪 SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1
🧤 Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0
🍢 Flat Kebab Skewers: https://amzn.to/3DYZMlq
🍢 Square Skewers: https://amzn.to/3rqlzxc
🔪 Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80
🔪 Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X
🥣 Round Mixing Tray Stainless Steel: https://amzn.to/3POft48
Ingredients:
• 250 g dried red peppers, mild or mildly hot
• Chili peppers, 50 g fresh or 25 g dried, (optional to adjust the heat according to your preference)
• 2 fresh red paprika (optional), roasted
• Garlic, about 6 cloves
• Caraway seeds, ground, 1 tsp
• Coriander seeds, 1 tsp
• Cumin seeds, ground, 1 tsp
• Salt, 1 tsp
• 2 tbsp olive oil
• Lemon juice, 1 tbsp (optional)
Instructions:
1. Remove the stems and most of the seeds of the peppers and the chilies
2. Throughly wash and soak the chilies and red peppers in hot water overnight or at least 30 mins
3. Drain and let them sit in a strainer for at least half an hour to get rid of the water
4. Alternatively, steam or roast fresh peppers until soft and strain the excess water in a coliander
5. Peel the garlics, optionally chop them roughly and set aside
6. Using a meat grinder, food processor or mortar & pestle, grind the peppers and chilies into a paste
7. Add the chopped garlic together with 1 tsp olive oil
8. Grind until well combined and smooth but slightly chunky texture
9. Heat up a small pan and add 1 tsp coriander, 1 tsp cumin and 1 tsp caraway seeds
10. Stir and dry roast the seeds for 5 mins until fragrant and the oils are released
11. Grind coriander seeds, caraway seeds and cumin seeds into a fine powder
12. Add ground caraway, ground coriander, ground cumin, 1 tsp salt; pound and mix to combine
13. Optionally, add 1 tbsp fresh lemon juice for a bit of acidity
14. Transfer into a jar and add the remaining 1 tbp olive oil on top to keep it fresh
15. Enjoy as a dipping sauce or use as a condiment for flavoring other dishes.
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
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در تاریخ 1402/03/12 منتشر شده
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