Friday, 19 October 2012

Harissa (north African)


Original recipe makes 40 - (1 teaspoon) servings

  1. 6 ounces bird's eye chilies, seeded and stems removed
  2. 12 cloves garlic, peeled
  3. 1 tablespoon coriander, ground
  4. 1 tablespoon ground cumin
  5. 1 tablespoon salt
  6. 1 tablespoon dried mint
  7. 1/2 cup chopped fresh cilantro
  8. 1/2 cup olive oil


1. Position the chilies, beans, floor cilantro, cumin, sodium great and cilantro into a mixer or mixer. If the combination is too dry, add a bit of the olive oil. Shop in a dish or jar in the fridge with the staying oil added in a part over the top.

2. Make sure that the outer lining area is protected with a part of oil every time you use some. When you run out of Harissa you can use the oil to add taste to fried or cooked recipes.


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