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How to make Moroccan Harissa



 The reader may think that Moroccan harissa is the sweets that we know, but in the Moroccan way, it is a chili mash, but it is also called hot pepper mash in the Moroccan style. There are three types of mash in the Arab world: semolina mash in the Arab East, harissa of meat with wheat in the Arab Mashreq, and finally, harissa of hot pepper or Moroccan harissa in the Maghreb. Here is how to prepare hot pepper, hot pepper or Moroccan harissa.

How to make Moroccan harissa

the components

  A quarter of a kilogram of dry red chili pepper.

  Eight cloves of garlic.

  A teaspoon of ground coriander seeds.

  1.5 of ground cumin.

  1.5 teaspoons of salt.

  03 tablespoons of lemon juice.

  1/2 a teaspoon of ground caraway.

  ¼ cup of pure olive oil.



How to prepare

 - Soak dry red peppers in enough hot water in a large, deep bowl for 30 to 60 minutes, or until the red peppers are tender.

 - Please take out the hot red pepper from the water after it softens and softens, drain it well from the water and then grind it, or beat it in a blender, then bring a clean cloth and pour it on dry with it.

 - Bring another bowl and put the red hot peppercorns in it, then add the garlic cloves, salt, ground caraway, ground cumin, and ground coriander seeds to the bowl, and mix well until it becomes firm a paste.

 - Add lemon juice and olive oil to the previous mixture, then mix until the dough becomes soft and smooth.



 - Bring a jar or a glass container with a clean, tightly closed lid, put the resulting chili and fill it in, and put a small amount of olive oil so that it does not rot, then close it well and tightly, and keep the jar or bowl of chili in the refrigerator until the time of use.


Hot Harissa Sauce Recipe Video To learn how to make Hot Harissa Sauce, watch the video.




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