Tuesday, 9 February 2010

Harrisa Paste

 " This famous pungent sauce from North Africa is made from fresh hot red chilies and is a must for hot sauce aficionados. It is used as a condiment or as a dip to accompany couscous.

Serve with Moroccan couscous with Vegetable Sauce or with Middle Eastern Round Breads (Pita) and a selection of Middle Eastern mezze (entrees). "

225 g fresh hot red chilies or if you use dry one soak them in the warm water for 2-3 hour. 
1/2 teaspoon   asafoetida powder
 1 teaspoon  ground caraway seeds
 salt to taste
11/2 teaspoons  ground black pepper
11/2 teaspoons  ground cumin
1 teaspoon  ground coriander
 4-5 Garlic Pods
2-3 tsp olive oil

  • Place the chilies in a blender or food processor. Process until coarsely ground. Add the remaining ingredients except the olive oil and process until almost smooth. Store the sauce in a small jar and top with a thin layer of olive oil. Refrigerate until required



13 comments:

  1. I love harissa it's one of my favuorites!!!
    Thanks for sharing the recipe.
    Cheers.

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  2. new to me...sounds interesting n inviting!

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  3. Cant wait to try both of these dishes..sounds yummy..

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  4. I'm always in for watever is red hot and tongue burning spicy...

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  5. Woow.. that is a new dish to me:).. thank you for introducing it:).. looks sooo good and spicy!

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  6. This spicy dish will be a hit at my home! thanks for sharing dear!

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  7. humm..intresting, should go well with paratha's too! Nice recipe.

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  8. wow jagruti...this harissa luks very tempting,vl try it surely...very nice recipe, thnx for sharing

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  9. harissa looks super spicy and very tempting....may be I can have this as a side dish with curd rice too :)

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