← Back to Search Results Tunisian
harissa

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : Fills a 2½-cup jar

Ingredients

  • 4½ ounces dried small red chilies, stems removed
  • 1 tablespoon dried mint
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 10 garlic cloves, chopped
  • ½ cup olive oil, plus extra to cover

Directions

Cover the chilies with boiling water and soak for 10 minutes. Drain and roughly chop. Put them in a food processor and add the mint, coriander, cumin, garlic, 1 tablespoon of the olive oil, and ½ teaspoon salt. Process for 20 seconds, scrape down the side of the bowl, then process for another 30 seconds. With the motor running, gradually add the remaining oil, scraping down the side of the bowl when necessary.

Spoon the paste into a very clean, warm jar; cover with a thin layer of olive oil and seal. Harissa will keep in the refrigerator for up to 1 month.


© 2008 Murdoch Books

Note from Cookstr's Editors

Nutritional information is based on 40 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

36kcal (2%)
5mg (1%)
1mg (2%)
42mcg RAE (1%)
67mg
4mg
0g
1g
1g
3g
0mg (0%)
3mg (0%)
0g (2%)
3g (5%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-provence-cookbook The Provence Cookbook
by Patricia Wells
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?