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Cava Grill Harissa ("Greek Style")

Thursday, March 23, 2017, 02:42 AM

/pages/my-recipe-book/dips/Cava_Style_Harissa.md

Cava Grill Style Harissa (originally from Well and Good and local)

If possible, grind the crushed red pepper first. In a spice grinder. It is spicier when you pre-grind but not grinding them leaves a bit of a gritty texture.

Start with 1/3 cup of oil and add more as needed.

Blend in a food processor.

It can be served immediately but the flavor improves with some time in the fridge.

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