Cava Grill Harissa ("Greek Style")

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > pages > recipe-book > dips > Cava_Style_Harissa.html

Cava Grill Harissa ("Greek Style")

/pages/recipe-book/dips/Cava_Style_Harissa.html

You are viewing revision 37f6b1a9 from 2022-11-18 18:49:50 -0700. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=37f6b1a9 to a URL. See the help page for more information.

Cava Grill Style Harissa (originally from Well and Good and local^[@rev])

15 oz can tomato paste
1/4 to 1/2 cup olive oil
1/3 to 1/2 cup crushed red pepper
- Adjust to taste. The original recipe was 1/2 cup and was hot!
1/3 cup chopped parsley
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp salt
2 tsp black pepper
2-6 garlic cloves, minced

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.

Changes

2018-05-17^[@rev] - More garlic, less salt, and lowered the bottom range of the oil