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    You are in: Home / Recipes / Michael's Roasted Harissa Recipe
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    Michael's Roasted Harissa

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Is This Really Necessary's Note:

    A harissa version with roasted capsicum, garlic, and chillies. Spicy, but not mouth-burning hot like some version. Not for garlicophobes. Can be kept in fridge for 3 to 4 days.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Cut top from garlic bulbs. Roast garlic, capsicum, and chillies in an oven at 180 C (350 F) until cooked (circa 30 mins). Allow to cool. Remove skin from capsicum and chillies, and seeds from capsicum. Clean garlic (or if it's soft enough, you could just squeeze the flesh out). Toast cumin, caraway, and celery over high heat until fragrant (circa 1 min). Grind in mortar & pestle (only way to get the right consistency) until slightly gritty. Add all ingredients in blender and blitz until you have a smooth paste. Keep in fridge until used.

    Ratings & Reviews:

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    Nutritional Facts for Michael's Roasted Harissa

    Serving Size: 1 (908 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 545.2
     
    Calories from Fat 335
    61%
    Total Fat 37.2 g
    57%
    Saturated Fat 5.0 g
    25%
    Cholesterol 0.0 mg
    0%
    Sodium 683.7 mg
    28%
    Total Carbohydrate 51.7 g
    17%
    Dietary Fiber 8.5 g
    34%
    Sugars 19.6 g
    78%
    Protein 10.5 g
    21%

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