EASY HARISSA RECIPE
Make this easy harissa paste with dried chiles, garlic, and warm North African spices and keep it in the fridge for use on meat, chicken, fish, or even veggies. You can also stir in a bit of harissa in your soups and stews or to add a little kick to your shakshuka or hummus!
Provided by Suzy Karadsheh
Time 10m
Number Of Ingredients 12
Steps:
- Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
- Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
- Make the harissa paste. Run the food processor, and while it's running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
- Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.
Nutrition Facts : ServingSize 2 tbsp, Calories 13.4 kcal, Carbohydrate 0.6 g, Protein 0.1 g, Fat 1.3 g, SaturatedFat 0.2 g, Sodium 11 mg, Fiber 0.2 g, Sugar 0.2 g
HARISSA DIP
This easy spicy harissa dip recipe is made with harissa paste and greek yogurt. It's super easy, made in minutes, and pairs well with so many different chips and vegetables.
Provided by Amber
Categories Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Add the garlic, olive oil, lemon juice, and salt to a small mixing bowl and blend with a whisk until the salt is dissolved.
- Add the harissa and greek yogurt and stir well.
- Taste and adjust with more harissa or yogurt.
- Add the grated cucumber and stir.
Nutrition Facts : Calories 90 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 269 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
GREEK TZATZIKI
This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!
Provided by LeeleeCooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 8h20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g
TZATZIKI
Steps:
- Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
- Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.
TZATZIKI
This fresh and simple Greek dip is perfect served with toasted pitta bread for a party platter or served with slow roast lamb
Provided by Barney Desmazery
Categories Side dish, Snack
Time 10m
Number Of Ingredients 4
Steps:
- Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Great served with slow roast lamb or as a dip.
Nutrition Facts : Calories 43 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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