အစပြု

Harissa

Name: Harissa
Total time: 30 min
Yield: 16
Cuisine: Tunisian
Ingredients: 80 g Dried red chillies; 5 cloves Garlic; 2 tsp Caraway seeds; 1 tsp Coriander seeds; 100 ml Olive oil; 1 1/2 tsp Salt

Tunisia's red chilli paste: dried peppers soaked soft and pounded with garlic, caraway and coriander into a fiery, faintly smoky paste that goes into or beside almost everything.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Tunisian home kitchens · 🏺 Traditional · Everyday Tunisian cooking — harissa, olive oil, tuna and eggs, and the semolina that anchors the Friday table from Tunis to Sfax.

Tunisian · condiment — An ownerless traditional preparation, so no cook is credited. The cited article opens by calling harissa a Tunisian hot chilli paste and records the garlic, caraway and coriander that define it. Proportions here are this book's own; every household's differ.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Jewlish itsvegansis Rick Stein Restaurants

⏱ 30 မိနစ်🍽 16 ယောက်စာ🔥 45 kcal🇹🇳 Tunisia🌶️🌶️🌶️

ဟာလာအသားငါးလုံးဝမပါသက်သတ်လွတ်ဂလူတင်ကင်းနို့ထွက်ပစ္စည်းကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Stem the chillies and shake out most of the seeds, then cover with boiling water and soak 20 minutes until fully soft.
Toast the caraway and coriander in a dry pan for 1 minute until fragrant, then grind them.
Drain the chillies well and squeeze out the water.
💡 Wet chillies make watery harissa that separates and spoils faster. Squeeze harder than feels necessary.
Pound or blend the chillies with the garlic, ground spices and salt to a thick, coarse paste.
Work in the olive oil a little at a time until it is glossy and holds together.
Pack into a clean jar, smooth the top and cover with a finger of olive oil. It keeps a month in the fridge.

💡 အကြံပြုချက်များ

That oil layer is not decoration — it seals the paste from air. Top it up after every spoonful you take.
Tunisians serve a small dish of it thinned with olive oil at the start of a meal, for dipping bread.
Start with less than you think in cooking. Harissa keeps building heat as a dish simmers.