I have added very little olive oil to top it off but it helps if you are storing it for longer periods of time. The measurements below are for reference but do have fun with and tweak as you wish. Once you start making your personal version at home you will never buy a bottle in the store. In case you did not know, Harissa is the ever popular North African chili paste, the many versions now available know no borders or boundaries. Do find organic food grade rose petals ( amazon has them) and a good quality rose water. Picking the right chilies depends on your taste and for me it depends on what I have on hand:) I had some spicy red chilies I use for Indian cooking and some beautiful large Ancho chilies that add that smoky flavor. Here in my American kitchen I am a spice mix geek and love making my version of the Harissa paste every couple of weeks and it literally goes with everything. I remember that in my grandmothers home in India, spices for that day’s cooking were stone ground by hand on a flat mortar, using fresh ingredients, so just imagine the fragrance of fresh chilies, onions, ginger and turmeric floating from the kitchen and then going in your food on a daily basis. You are simply relying on your individual sense of taste, sight and smell to add and subtract ingredients and create something beautiful just the way you like it. Place any remaining harissa paste in an ice-cube tray and freeze for up to 3 months.Making your own spice mixtures at home is such a personal, warm and rewarding experience.Place the paste in a jar and store in the fridge for up to a week.Place everything in a food processor or blender: chilies, roasted and peeled bell peppers, toasted and ground spices, sun-dried tomatoes, garlic, turmeric powder, salt, olive oil and lemon juice.Drain the chilies, remove the stems and seeds.Grind the spices in a mortar and pestle or a coffee grinder. Place the coriander, cumin and caraway seeds in a hot pan and dry-roast briefly for just a minute or two. Place a lid on top and let them sit for 20-30 minutes. Place the chilies in a pot and cover with boiling water.
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