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Moroccan Harissa Paste Recipe

Moroccan Harissa Paste Recipe

 
Harissa Paste
Harissa is a Moroccan paste well known for its hot and pungent taste. The garlic preparation in this recipe deepens and balances the flavor by being roasted whole.

 This process yield a sweet and savory paste with a texture similar to mayonnaise. Pair Harissa with white fish or chicken dishes or eat it on its own on a crusty slice of bread.

Rating: 4.5  stars Read Reviews (2)


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  • Type
  • Vegetarian
  • Level
  • Easy
  • Prep Time
  • 10 Minutes
  • Total Time
  • 20 minutes
  • Yield
  • 10 Servings
Tools You Will Need:
Small skillet
Mixing spoon
Food processor
Baking sheet
Large zip lock bag
1 tsp
1 tbsp
Ingredients:
4 large red bell papers, unpeeled
1 small garlic head, unpeeled
½ cup of good quality extra virgin olive oil
1 tbsp of coriander seeds
1 tbsp of caraway seeds
1 tbsp sugar
1-2 tsp dried crushed red pepper (use more if you like your Harissa Spicier)
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Directions:
1. Toasting the spices:

Stir the spices in a small skillet over medium-high heat until fragrant 
(about 20-30 seconds). Place in food processor.

2. Roasting the garlic:

deconstruct the garlic into teeth (leave the teeth unpeeled). Place the
teeth on the skillet. Cover and cook the garlic on medium-low heat,
turning occasionally. Cook for about 10 minutes or until tender. Cool,
peal and place in the food processor.

3. Broiling the peppers:

Place peppers on a baking sheet and broil for about 15 minutes or
until the skin blackens.

Place the peppers in a large zip lock bag for 5 minutes to soften the
skins.

Peel the skin and remove the seeds. Add the peppers to the food
processor.
 
4. Finishing up:

Add the olive oil and sugar and bland to a paste. Add pepper to taste.
Best Served With: Pita Bread

See More: Dip & Spread Recipes   Moroccan Recipes

Rate and Review This Recipe

Reviews
 
Good recipe but harissa is from Tunisia not from Morocco
Lionel Ottomane, Mon Oct 17, 2011
 
I really loved this harissa paste, especially the combination of sweet and slightly hot taste. I think I'll make it a few more times.
Toby V, Wed Apr 14, 2010

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