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The wheat used in Armenian harissa is typically shelled (pelted) wheat, though in Adana, harissa was made with կորկոտ (korkot; ground, par-boiled shelled wheat). Harissa can be made with lamb, beef, or chicken. [11] Harees was only made by the wealthy during Ramadan and Eid, for the duration of a three- to seven-day wedding. It was ...
Harissa (Arabic: هريسة, romanized: harīsa, from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers , Baklouti peppers ( بقلوطي ), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.
Harissa Deviled Eggs. The bite-sized party classic gets a smoky kick from harissa (Tunisian chili pepper paste) in this simple but flavorful deviled eggs recipe. Topped with crispy fried shallots ...
Nwasser (or nouasser, noicer) pasta —very thin, small squares of pasta made with semolina and all-purpose flour, flavoured with Tunisian bharat, a blend of ground cinnamon and dried rosebuds. Ojja—scrambled egg dish made of tomatoes and mild green chillies supplemented with various meats and harissa.
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Harissa. Harissa is a popular hot sauce used in Tunisia and elsewhere in the Maghreb (especially Algeria and Libya). It is usually made from ground red birdseye chili peppers with olive oil, garlic, cumin and coriander although caraway is sometimes used instead of cumin and recipes vary. The sauce is of a dark red grainy texture.
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