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Harissa has its roots in the culinary traditions of North Africa, particularly in Tunisia, Algeria, and Morocco. It is believed that the sauce was developed by Berber tribes, who used local ingredients to create a flavorful paste that could enhance their meals. Over time, harissa has evolved and adapted to various regional tastes, solidifying its place in the hearts of food lovers across North Africa and the Middle East.

Egyptian Harissa

Dive into the rich flavors of Egypt with homemade harissa, a versatile and spicy condiment perfect for adding depth to your meals. This guide explores its historical roots, cultural significance, and offers an easy recipe to craft your own delicious harissa at home. From grilled meats to dips, learn how this vibrant sauce enhances traditional and modern dishes. Experience the culinary delight of Egyptian harissa today! #EgyptianHarissa #SpicyFood #HomeCooking #CulinaryHeritage #Foodie
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Ingredients
  

4 red bell peppers, roasted and peeled

2-4 dried red chili peppers (adjust based on heat preference)

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons lemon juice

½ cup extra virgin olive oil

Fresh herbs (like parsley or cilantro) for garnish

Instructions
 

Prep the Peppers: Start by roasting the red bell peppers. You can do this on an open flame, under the broiler, or in an oven at 400°F (200°C) until the skins are charred and blistered. Once roasted, place them in a bowl covered with plastic wrap for about 10-15 minutes to steam. This makes it easier to peel the skins off. Once cooled, peel and deseed the peppers.

    Prepare Dried Chilies: If you prefer a mild harissa, you can skip this step. For added heat, remove the stems and seeds from the dried red chilies. Soak them in hot water for 10-15 minutes until they soften.

      Blend Ingredients: In a food processor, combine the roasted bell peppers, softened dried chilies (if using), minced garlic, ground cumin, ground coriander, smoked paprika, salt, black pepper, and lemon juice. Pulse until the mixture is smooth.

        Incorporate Olive Oil: While the processor is running, slowly drizzle in the extra virgin olive oil until fully combined and creamy. Adjust the seasoning to taste.

          Serve: Transfer the harissa to a serving dish. Drizzle some olive oil on top, sprinkle with fresh herbs, and serve with pita bread, grilled meats, or as part of a mezze platter.

            Storage: Store any leftover harissa in an airtight container in the fridge for up to a week, or freeze for longer shelf life.

              Prep Time: 15 min | Total Time: 45 min | Servings: About 1 cup