Harissa Dip with Sweet and Spicy Peppers and Carrots
Sauces and Marinades | Indian cuisine
⏳ Time
40 minutes
🥕 Ingredients
16
🍽️ Servings
2
Description
Harissa dip made with sweet and spicy peppers and carrots
Ingredients
- Orange Bell Peppers - 2 pieces
- Mild Chili Spice - 2 pieces
- Carrot - 1 piece
- Onion - 1 piece
- Garlic - 1 clove
- Soy Sauce - 2 tablespoons
- Table vinegar - 1 tablespoon
- Brown Sugar - 1 tablespoon
- Ground clove - 4 pieces
- Bay leaf - 2 pieces
- Thyme - 1 sprig
- Olive Oil - 2 tablespoons
- Smoked salt - a pinch
- Ground Black Pepper - a pinch
- Salt - a pinch
- Cinnamon - a pinch
Step by Step guide
Step 1
Cut the peppers (bell peppers into quarters, chili peppers in half) and remove the seeds, membranes, and other inner riches.
Step 10
Cool down, let it rest in the refrigerator for a couple of hours, or better yet, overnight.
Step 11
The carrot combined with cinnamon and soy sauce gives a spicy sweetness, while the peppers are complemented by the heat and acidity of the vinegar, all infused with herbal aromas — a great appetizer for drinks. Before serving, you can add feta and fresh herbs; I usually add toasted sesame seeds and a bit of parsley or green onions. Serve with toasted pita.
Step 2
Peel the carrot and cut it randomly. I cut it into diagonal slices about 5 mm thick.
Step 3
Slice the onion into rings about 1 cm thick.
Step 4
Young garlic does not need to be peeled as the skin is soft and fragrant. If using mature garlic, peel the cloves.
Step 5
Turn on the top grill in the oven and place a baking tray under it to preheat.
Step 6
In a bowl, mix the liquid and dry ingredients.
Step 7
Take out the preheated baking tray, arrange the vegetables in it, add the bay leaf, cloves, and thyme, and pour the 'sauce' over them.
Step 8
Place under the grill, turning every 10 minutes.
Step 9
When the vegetables are ready, remove them and place them in a blender along with all the juices, adding lemon juice, salt, and pepper to taste.
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