Harissa Dressing – Dressing Your Healthy Recipe With Veeba Harissa Dressing
Some of The Mouth-Watering Recipes That You Must Try Out With Harissa Dressing:
The aromatic harissa sauce is one of the exotic hot sauces African and Moroccan cuisines have blessed us with. It’s a red hot and spicy chilli pepper paste. The sophisticated taste of the sauce compliments many savouries all around the globe. With options to use lemon juice, tahini, cumin seeds, among others, the sauce provides creamy texture and layers of flavours which keeps out\r tongue rolling. If you’re feeling cold, use Harissa Dressing with your salad, and you will feel warm from head to toe. It is becoming the new big thing in the hot sauce industry.
It is creamy and vegan with all the essential oils and more nutritional value than other sauces, which makes it an excellent selection for fitness enthusiasts. The sauce is traditionally prepared in mortar pestle and spice grinder, but in the modern homes, we use stove or oven with mixer and blender to get the same results. We are bringing you a recipe to prepare your harissa dressing at home. Additionally, there is a bonus recipe with a twist of Indian spice and taste and a blend of harissa dressing with vegetables for you to surprise your friends and family with. Make sure to experiment with this sauce, because nothing can go wrong is you have harissa dressing over your food.
- One tablespoon of virgin olive oil
- Two red bell peppers
- Juice of one or two lemons, according to the taste.
- Six Fresno, bird’s eye, or any mildly hot pepper.
- One habanero pepper
- Caraway seeds and coriander seeds according to the taste.
- Freshly peeled garlic
- One teaspoon of ground cumin.
- Half teaspoon of dried mint
- Salt, specifically kosher salt for best taste.
- Two tablespoons of vegetable oil.
What’s the Directions:
–It will take around 15-20 minutes to make preparations.
–Cooking time is 15-20 minutes.
–Overall, it will be ready in 45-60 minutes.
- Roast the red bell peppers on the flames of the stove, turn the fire to mid or sim for the better roast. Make sure the chilli is thoroughly roasted that the colour turns black in complexion with blisters. You can also use the oven to broil.
- Place the roasted peppers into a bowl and seal it for them to get steamed. It will ensure a deep flavour. Let it cool down while you pour water and salt in a pot and boil it.
- Cook the Fresno or other chilly in the water with medium heat for about four minutes for them to soften. Use gloves to remove the seeds from the chillies.
- Remove the skin of the roasted peppers you roasted previously.
- Mix the coriander and caraway seeds in medium heat.
- Crush the toasted seeds and add the other ingredients of cumin, mint, and salt according to the taste. Preferably grind them for a refined and robust flavour.
- Add the bell pepper, garlic, lemon juice and vegetable oil in a blender or mixer and then add all the other ingredients. Blend until it gets smooth and then adds the olive oil, in the end, to blend for 30 seconds.
- Your harissa dressing is ready to serve, hot and fresh.
- Five servings per recipe.
- 120 calories per serving.
- 8.64 grams of fat.
- 1.2 gram of saturated fat.
- Zero cholesterol.
- 391 mg Sodium.
- 337.2 mg of Potassium.
- 11.5 gran carbohydrates.
- 3 gram of dietary fibres.
- 2 grams of protein.
- 4.8 gram of sugar.
- 1.2 mg of Iron.
- 34.8 mg Calcium.
- 36 mg folate.
Bonus Recipe: Grilled Indo-Summer Vegetables.
- 500 gm of eggplant.
- Four medium zucchini
- Finely chopped onions and tomatoes
- Cumin seeds
- Six green lettuce leaves, large.
- Three tablespoons of chopped cilantro
- Lemon Wedges.
- Pour the olive oil in the pan and let it heat.
- Chop the vegetables to add them in the pan and let them grill until they deliver smokey essence.
- Add salt and pepper for them to be absorbed.
- Add harissa sauce with a little more vegetable oil for the taste to blend.
- Roast and stir until the vegetables receive the colour and flavour of the harissa dressing.
- Line the lettuce in the platter for the base and pour some harissa over it.
- Additionally, roast some cumin seeds with tomatoes and onion for the ‘Indian tadka’ taste and add it to the harissa dressing over the vegetables.
Tastes good with:
This hot mess feels good with almost anything! Salads, Pizza, Grilled Chicken or fish, even the roasted food. You can never go wrong with harissa dressing. It is an excellent addition in the parties for a ‘different’ taste. Stand out and be remembered for the food you served with this marvellous creation. Roast the food with it, use it as a dip, or use it as a dressing, it is the new hot flavour in town.
IF YOU DON’T WANT TO MAKE AT HOME – WANT TO BUY ONLINE HARISSA DRESSING