This rich paste, prepared by softening dried red hot peppers in water and pounding them with garlic and spices, is the most characteristic flavor of Tunisian cuisine. With the deep aroma given by cumin and coriander seed, it is added to many dishes from soups to grills.
Soak the dried chili peppers in hot water and let sit for at least 20 minutes until softened.
Drain the softened peppers and blend them in a food processor with garlic, cumin, and coriander seeds until a smooth paste forms.
Cook the paste in a small pan with olive oil over low heat for 5 minutes, then add the sweet paprika.
Add the lemon juice and salt and mix; transfer the paste to a jar and store in the refrigerator, covering the top with a thin layer of olive oil.
Allergen: this sauce does not contain common allergens in its basic form. Important: soak the dried peppers in hot water for at least 20 minutes to soften them thoroughly, otherwise the paste won't get a smooth texture. Note: wear gloves when removing the seeds from the peppers, otherwise your hands may feel a burning sensation for a long time.
Covering the surface with a thin layer of olive oil after putting the paste into the jar both preserves its freshness for a long time and lets it keep for weeks in the fridge.
Admin DadaGastro · verified in test kitchenBazı yorumlardaki kadar kolay değildi, biraz pratik gerektiriyor. Fotoğraftaki kadar kabarmadı bende, sebebini tam çözemedim.
Vegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir? Malzemeleri bir gece önceden hazırlayıp bekletebilir miyim?
Bu miktar yaklaşık 4 kişilik, ailenize göre artırabilirsiniz.
Bu kadar yağ gerekli mi emin değilim, azaltarak da güzel oluyor. Tuz-şeker dengesi bende tam oturmadı, kişisel damak zevkine göre değişir.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.