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Harissa

Rosted red paper dip

Harissa

Ingredients:

4 large red bell papers, unpeeled
1 small garlic head, unpeeled
cup of good quality extra virgin olive oil
1 tbsp of coriander seeds
1 tbsp of caraway seeds
1 tbsp sugar
1-2 tsp dried crushed red pepper (use more if you like your Harissa Spicer)

Method:

  1. Toasting the spices: Stir the spices in a small skillet over medium-high heat until fragrant (about 20-30 seconds). Place in food processor.
  2. 2. Roasting the garlic: deconstruct the garlic into teeth (leave the teeth unpeeled). Place the teeth on the skillet. Cover and cook the garlic on medium-low heat, urning occasionally. Cook for about 10 minutes or until tender. Cool, peal and place in the food processor.
  3. Broiling the peppers: Place peppers on a baking sheet and broil for about 15 minutes or until the skin blackens. Place the peppers in a large zip lock bag for 5 minutes to soften the skins. Peel the skin and remove the seeds. Add the peppers to the food processor.
  4. Finishing up: Add the olive oil and sugar to paste. Add pepper to taste.







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