Hi, I am Elise. Today, I’m gonna show you how to make (هريسة) harissa recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
(هريسة) Harissa Recipe
(هريسة) Harissa is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. (هريسة) Harissa is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have (هريسة) harissa using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make (هريسة) Harissa:
- Take 3 small red bell peppers
- Get 1 small red onion, peeled and chopped
- Make ready Chilli peppers of your choice (see above), seeded and washed
- Get 3 cloves garlic
- Take 3 sun-dried tomatoes, chopped
- Make ready 1 tsp caraway seed
- Take 1 tsp coriander seed
- Prepare 1 tsp fennel seed
- Make ready 1 tsp cumin seed
- Prepare 2 tsp smoked paprika
- Make ready 1/4 cup extra virgin olive oil
- Prepare 1/2 lemon, juice of
- Make ready to taste salt and pepper
Steps to make (هريسة) Harissa:
- Under a very sausage broiler or an open gas flame, roast the bell peppers until the skins char black and the insides are soft. Let them sit for a bit to cool, and when they are cool enough to handle, peel the pepper and discard the seeds and the skin.
- Place a dry frying pan over low heat and toast the caraway, fennel, coriander, and cumin seeds for a couple of minutes until they become fragrant. Grind the toasted seeds into fine powder with a mortar and pestle or a spice grinder.
- In a food processor or blender, put the ground spices, bell peppers, sausage chilli peppers, garlic, sun-dried tomatoes, paprika, lemon juice, and olive oil. Pulse until you get a vibrant brick-red coloured paste, adding more oil as needed. Add salt and black pepper to taste. Transfer to jars. You can use it immediately but probably better to let it sit overnight to let the flavours meld.
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