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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the dried chillis in tepid water to cover until softened, about 45 minutes to 1 hour. | 2. Drain and remove the stems and seeds. | 3. Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides. | 4. Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt. | 5. Store in a jar and top off, covering the surface of the paste with a layer of olive oil. | 6. Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil. | 7. Variation: To make a hot harisa, use 4 ounces dried guajillo chillis and 1/ 2 ounce dried de Arbol chillis. | 8. Note: To make salsa al-harisa, that is, harisa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mildly chilies guajillo	2	ounces		50.4333	0.0	11.22	0.2833
chilies	2	ounces	mild	15.3087	3.7818	0.0	0.0
garlic	5	cloves	peeled	22.35	4.959	0.9540000000000001	0.075
water	2	tablespoons		0.0	0.0	0.0	0.0
extra virgin olive oil	2	tablespoons		50.4333	0.0	11.22	0.2833
caraway seed	1/2	teaspoon	ground	3.4965	0.524	0.2076	0.1532
coriander seed	1/4	teaspoon	ground	1.341	0.2475	0.0557	0.08
salt	1 1/2	1/2		-	-	-	-
extra virgin olive oil				50.4333	0.0	11.22	0.2833

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