(هريسة) Harissa
(هريسة) Harissa

Hello everybody, welcome to my recipe page.it is Minnie Stokes. Today, I will show you a way to make a distinctive dish, (هريسة) harissa. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

(هريسة) Harissa is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. (هريسة) Harissa is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must 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:
  1. Make ready small red bell peppers
  2. Take small red onion, peeled and chopped
  3. Get Chilli peppers of your choice (see above), seeded and washed
  4. Get garlic
  5. Prepare sun-dried tomatoes, chopped
  6. Prepare caraway seed
  7. Make ready coriander seed
  8. Take fennel seed
  9. Take cumin seed
  10. Get smoked paprika
  11. Take extra virgin olive oil
  12. Get lemon, juice of
  13. Take salt and pepper
Steps to make (هريسة) Harissa:
  1. Under a very hot 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.
  2. 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.
  3. In a food processor or blender, put the ground spices, bell peppers, hot 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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