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")


You are viewing revision f749a101 from 2019-09-23 10:51:30 -0600. 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=f749a101 to a URL. See the help page for more information.

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

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.