Difference between revisions of "Harrisa"
RealRecipes (talk | contribs) m (Text replace - "{{recipe}}" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:recipes\|(.*)" to "") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 20: | Line 20: | ||
* Mixed with mayonnaise, this paste makes an excellent side dish for chicken and cooked meats, particularly lamb. It can be used sparingly as a marinade or served with yogurt as a sauce. | * Mixed with mayonnaise, this paste makes an excellent side dish for chicken and cooked meats, particularly lamb. It can be used sparingly as a marinade or served with yogurt as a sauce. | ||
| − | [[Category:North African | + | [[Category:North African cuisine]] |
| − | [[Category:Vegan | + | [[Harrisa Recipes]] |
| + | [[Category:Vegan Recipes|Harrisa]] | ||
Latest revision as of 17:49, 9 May 2012
Harrisa is an extremely spicy chili paste used in North African cooking, mostly in Morocco, Tunisia and Algeria, although strains can be found in all neighboring countries.
Ingredients
Procedure
The ingredients are blended together to form a smooth paste.
By covering the paste with a little olive oil, it can be stored for several months allowing the sauce to take on a richer flavour, it is not recommended to store in a humid or damp environment.
Notes, tips and variations
- Mixed with mayonnaise, this paste makes an excellent side dish for chicken and cooked meats, particularly lamb. It can be used sparingly as a marinade or served with yogurt as a sauce.Harrisa Recipes
