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Fast Guide to Serving 5-Star Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF

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Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF

We hope you got benefit from reading it, now let's go back to vickys harissa paste for moroccan/african cooking gf df ef sf nf recipe. You can cook vickys harissa paste for moroccan/african cooking gf df ef sf nf using 11 ingredients and 10 steps. Here is how you achieve it.

To prepare an unforgettable Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF, below are the components needed:

  1. Prepare 120 grams of dried chillies of choice.
  2. Prepare 1 tsp of caraway seeds.
  3. Prepare 1 tsp of coriander seeds.
  4. Prepare 1 tsp of cumin seeds.
  5. Prepare 4 clove of garlic.
  6. You need 2 tbsp of extra virgin olive oil plus extra.
  7. Use 1 tbsp of tomato paste / puree.
  8. Get 1 tsp of kosher salt.
  9. You need 1 tsp of lemon juice.
  10. Use 1 tsp of paprika.
  11. Take 1/2 tsp of cayenne - optional.

After readying the ingridients, next you are good to cook your appetizing Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF by following the guidances on this section:

  1. Soften the chillies by soaking in hot water in a heatproof bowl for 30 minutes.
  2. Toast the seeds in a dry frying pan until fragrant then crush with a mortar & pestle or grind in a coffee grinder.
  3. Drain the chillies but reserve the liquid. Cut off the stems and discard the seeds then mix the chillies with the garlic, ground spices, tomato puree, lemon juice and salt in a blender.
  4. Pulse and drizzle in the olive oil as you go, forming a thick paste. Keep scraping down the sides and add some of the reserved chilli liquid until the paste is to desired consistency. It should be slightly thicker than tomato paste.
  5. Taste and adjust the seasonings. The flavour will really come together after a couple of days so make in advance then taste again and add more seasonings to taste.
  6. Store in a jar and pour a layer of olive oil on top before you seal the jar and add a fresh layer of oil everytime you take some paste out.
  7. Makes around 250mls of harissa paste and keeps well in the fridge for around 6 weeks.
  8. Use in African dishes and Moroccan tagines for a burst of heat and flavour.
  9. You can also add sundried tomatoes, roasted peppers, preserved lemon, fresh coriander leaf to your harissa.
  10. Serving amount is by teaspoon.

Moroccan cooking made simple and easy. Modern Moroccan, recipes, cuisine and dishes. Originally from North Africa, harissa is a hot paste/sauce that contains mainly chili peppers, red peppers, garlic, salt and olive oil. Harissa (pronounced hah-ree-suh) is a spicy chili paste widely used in North African and Middle Eastern cuisine. When I first started cooking I was terrified of attempting any recipe that called for whole dried chilis or spices.

Recipe : Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF

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