Harissa Paste Print Harissa Paste Harissa is a hot chilli paste that is commonly used in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. Ingredients 10-12 dried red chilli 1 red bell pepper 2 tablespoons olive oil 1 teaspoon ground coriander 1⁄2 teaspoon cumin juice of half a lemon salt to taste Instructions Soak the dried chillies in hot water for 30 minutes. After 30 minutes, drain them and remove stems and seeds. Pierce a fork in the bell pepper and roast it directly on the flames from all sides, till it turns black (you can apply little oil on the pepper). Put it under water and scrape out the black skin. Take out seeds and chop it coarsely. Blend the chillies, pepper, salt, and olive oil in a food processor. Add the remaining spices, lemon juice and blend to form in a smooth paste. Recipe Notes Store the paste in an airtight container. Add a small amount of olive oil on top to keep it fresh. The paste can be kept for a month in the refrigerator. Nutrition Facts Servings Per Container Calories 346 Total Fat 30g Total Carbohydrate 9.6g Protein 0.6g Topicsjain recipe Quotes You are truly intelligent when you are no longer a slave to your impulses. The Guru gives separation only when true love blossoms in the disciple's heart. The mark of a seeker is passion for inner work, coupled with profound patience. Only when the doors of outwardness close will the doors of inwardness open. View All #SadguruWhispers The mark of a seeker is passion for inner work, coupled with profound patience. Select category for which you wish you receive updates via email - SRMD Updates Wisdom Updates Subscribe for updates
