Difference between revisions of "Harrisa"
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== Ingredients == | == Ingredients == | ||
| − | * [[ | + | * [[Chile|Chilies]], with stems and seeds removed |
| − | * [[ | + | * [[Olive Oil|Olive oil]] |
| − | * [[ | + | * [[Garlic|Garlic]] |
| − | * [[ | + | * [[Cumin|cumin]] |
| − | * [[ | + | * [[Cinnamon|cinnamon]] |
| − | * [[ | + | * [[Coriander|coriander]] |
| − | * [[ | + | * [[Caraway|caraway]] |
==Procedure == | ==Procedure == | ||
Revision as of 17:36, 5 April 2012
Harrisa is an extremely spicy chili paste used in North African cooking, mostly in Morocco, Tunisia and Algeria, although strains can be found in all neighboring countries.
Ingredients
Procedure
The ingredients are blended together to form a smooth paste.
By covering the paste with a little olive oil, it can be stored for several months allowing the sauce to take on a richer flavour, it is not recommended to store in a humid or damp environment.
Notes, tips and variations
- Mixed with mayonnaise, this paste makes an excellent side dish for chicken and cooked meats, particularly lamb. It can be used sparingly as a marinade or served with yogurt as a sauce.
