Harissa
Recipe: #26497
July 11, 2017
Categories: Peppers, African, Mediterranean, Middle Eastern, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegan, Vegetarian, Hot Peppers, Spicy, more
"This is an ingredeient in some African and middle eastern cuisines."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (35.6 g)
- Calories 28.1
- Total Fat - 2.1 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 300.4 mg
- Total Carbohydrate - 2.4 g
- Dietary Fiber - 1 g
- Sugars - 1.2 g
- Protein - 0.3 g
- Calcium - 19.5 mg
- Iron - 0.2 mg
- Vitamin C - 4.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder. Or use a coffee grinder, dedicated to spices.
Step 2
Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until dark and almost caramelized.
Step 3
Blitz together all of the paste ingredients in a food processor or blender until smooth, adding a little more oil if needed.
Tips
No special items needed.
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