Harissa

April 28, 2014

Let's talk harissa (pronounce hah-ree-sa) for a minute. This roasted red pepper paste is used primarily in North African and Middle Eastern cooking and is a delicious combination of cumin seed, coriander seed, caraway seed, paprika and roasted red pepper (along with a few other ingredients.) The thing I love about it is, it's fairly simple to make, the flavor packs a punch and it would be great on almost anything you wanted to use it on. Grilling veggies? Top with some harissa! Do

2 t. coriander seeds
1 t. cumin seeds
1 t. caraway seeds
2 T. paprika
1 t. crushed red pepper (less if you like things less spicy)
3 cloves garlic
1 red bell pepper, roasted (Place the pepper under the broiler on the top rack of your oven and turn with tongs every few minutes until the pepper is black on all sides. Put the pepper in a bowl, cover with a lid and let it steam until the skin can be easily removed. Remove the skin, stem, and deseed the pepper and you're done! Alternatively, use a jarred roasted red pepper.)
2 T. extra virgin olive oil
1 t. salt

In a small frying pan combine the coriander seeds, cumin seeds and caraway seeds. Turn the burner on high and toast the seeds for about one minute, shaking the pan occasionally so they toast evenly until...
See the full directions on my site

Nutritions

Calories
37

Sodium
296mg
12% DV

Fat
3g
5% DV

Protein
0.30000000000000004g
0% DV

Carbs
1g
0% DV

Fiber
0.6g
2% DV