Site Map
  Home Home Forum Forum Minha conta Minha conta Participe Participe Contactos Contactos
Rotas Turísticas
www.rotasturisticas.com

Participe
Partilhe as suas receitas gastronómicas favoritas. Clique aqui.
Receitas culinárias
Tunísia
Harissa


   

CONFEÇÃO   Traduzir com Google Clique aqui
Place chilies in a bowl and pour over enough boiling water to cover. Place a small plate directly on top of chillies to keep them submerged then stand for 1½ hours or until very soft. Drain well.
Meanwhile, heat a small frying pan over medium–low heat, add spices and fry, stirring frequently, for 2 minutes or until fragrant. Finely grind spices in an electric spice grinder or a mortar and pestle. Combine drained chilies, spices, 1 tsp salt, ½ tsp pepper and remaining ingredients in a small food processor. Process to a smooth paste, occasionally scraping down sides. Push mixture through a food mill, extracting as much purée as possible; the solids should be dry. Transfer mixture to a sterilised jar and seal. Harissa will keep for up to 1 year stored in an airtight container in the refrigerator.

 



100 g dried long red chilies, seeded
½ tsp caraway seeds
½ tsp cumin seeds
1 tsp coriander seeds
100 ml extra virgin olive oil
5 garlic cloves, crushed
2 tbsp lemon juice

Receita de: Molhos Consultada: 2397 vezes
 

  Adicionar Fotos

Faça o seu comentário ou dê sugestões a esta receita.
  Comentar / Sugerir

Sabe em que restaurantes se pode saborear esta receita?
  Informar

Se encontrou algum erro na receita agradecemos que nos informe.
  Corrigir
 

 
 
HOME | Quem somos | Politica de privacidade | Publicidade | Contactos | Mapa do Site