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Harissa

1

cup

red pepper flakes

3

tablespoons

paprika

3

garlic clove, minced

1

teaspoon

ground coriander

3

teaspoons

ground caraway

2

tablespoons

water, up to 3

olive oil

1

In a food processor or blender combine the pepper flakes, paprika,garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoonsolive oil. Puree until mixture forms a paste, adding additional waterand/or oil if necessary. Transfer to a jar and cover with olive oil.Harissa will keep in the refrigerator for up to 6 months.

2

Yield: about 1 cup

Servings: 1

Yield: 1 Servings

Nutrition Facts

Serving size: Entire recipe (3.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

335.96

Calories From Fat (81%)

271.41

% Daily Value

Total Fat 30.91g

48%

Saturated Fat 4.23g

21%

Cholesterol 0mg

0%

Sodium 18.53mg

<1%

Potassium 609.7mg

17%

Total Carbohydrates 18.12g

6%

Fiber 10.46g

42%

Sugar 2.24g

 

Protein 4.93g

10%

Recipe Type: Cooking Live