Harissa Dip

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Harissa Paste Recipe is a Northwest African chutney that can be used as a dip or to flavor a variety of dishes. In the traditional recipe the red chilies used in a harissa is from a Northwest African chili pepper, but local red peppers or dry chillies also can be used. I have used here the dry chili

.harissa dip


  1. Dried Chiles – 4-6 Nos according To Spiciness ( Can Use Milder Variety like Kashmiri Chili )
  2. Caraway Seeds-1/2 Tsp
  3. Coriander seeds-1/2 teaspoon
  4. Cumin seeds-1/2 tsp
  5. Garlic -3 Nos
  6. Lemon juice -2 table spoon
  7. Dry mint- 1 table spoon
  8. Preserved lemon -4 nos
  9. Fresh Coriander leaves- 3 table spoon
  10. extra virgin olive oil -2 tablespoons
  11. Salt to taste


  1. Take a vessel add ½ cup water and add dry chili and boil to soften it. Add it to the blender
  2. Dry roast the caraway seeds, coriander seeds and cumin seeds and add it to the blender.
  3. Add garlic, lemon juice, dry mint, lemon preserves, olive oil, fresh coriander salt to taste and grind it well.
  4. To dilute it add the boiled water

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