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Harissa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.8076
Energy (kCal)1037.4792
Carbohydrates (g)15.3943
Total fats (g)110.7237
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roughly chop the chillies and cover with boiling water. Let soak for 1 hour. | 2. Drain the chilies. Place the chilies and all other ingredients in a food processor and buzz until the mixture forms a thick paste. Scrape down the sides of the food processor as needed. | 3. Spoon the paste into clean jar, cover with a thin layer of olive oil and seal. This will keep in the fridge for 6 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chilies 4 ounces 45.3592 9.9904 2.1205 0.499
    mint 1 tablespoon dried - - - -
    coriander 1 tablespoon ground 14.9 2.7495 0.6185 0.8885
    cumin 1 tablespoon ground 22.5 2.6544 1.0686 1.3362
    caraway 1 teaspoon ground - - - -
    garlic clove 10 - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    salt 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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