Harissa

Harissa este o pasta de chili care se gaseste on bucataria nord africana, marocana, algeriana si tunisiana.

Harissa is a chili paste that is found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine.

Harissa se adauga la couscous, supe, paste si alte retete.

Add harissa to couscous, soups, pastas and other recipes.

Ingrediente / Ingredients

• 24 ardei iuti (chili) uscati / 24 dried red chili peppers
• 5-6 catei de usturoi / 5-6 cloves garlic
• 1 lingurita sare / 1 teaspoon salt
• 4 linguri ulei de masline / 4 tablespoons olive oil
• 2 lingurite seminte de coriandru  / 2 teaspoons coriander seeds
• 2 lingurite seminte de chimen  /  2 teaspoons caraway seeds
• 1 lingurita de chimion / 1 teaspoon cumin

 

Mod de preparare / Method of preparation

1. Ardeii iuti se inmoaie in apa fierbinte timp de 30  minute. Se scurg. Se inlatura coditele si semintele  / Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

2. Se macina coriandrul si semintele de chimen / Ground coriander and caraway seeds.

3. Intr-un blender se amesteca chilli, usturoiul, sarea si uleiul de masline / In a blender combine chilli peppers, garlic, salt and olive oil.

4. Se adauga condimentele ramase si se amesteca pana cand se obtine o pasta omogena /  Add remaining spices and blend to form a smooth paste.

Paine cu rozmarin si ulei de masline / Rosemary olive oil bread

Ingrediente / Ingredients

Aluat/Dough

• 500 g faina / 500 g flour
• 7 g drojdie uscata / 7 g dried yeast
• 2 lingurite rozmarin uscat / 2 tsp dried rosemary
• 60 ml ulei masline / 60 ml olive oil
• 250 ml apa / 250 ml water
• 2 lingurite sare / 2 tsp salt

+

• 1 galbenus / 1 egg yolk
• 1 lingurita rozmarin uscat / 1 tsp dried rosemary 

Mod de preparare / Method of preparation

1. Se amesteca faina cu drojdia si se lasa 10 minute / Mix flour with the dry yeast and leave it for 10 minutes.

2. Dupa 10 minute se adauga rozmarinul uscat, sarea, uleiul de masline si se framanta cu cei 250 ml de apa  pana se obtine un aluat elastic / After 10 minutes add dried rosemary, salt, olive oil and knead with the 250 ml of water till you get an elastic dough.

3. Pune coca la crescut, la cald timp de 1 ora pana-si dubleaza volumul /  Put the dough to rise in warm place for about 1 hour until it doubles in size.

 

4. Folosind un sucitor rulati aluatul intr-un dreptunghi mare / Roll the dough into a large rectangle using a rolling pin.

5. Taiati pe ambele parti ale dreptunghiului fasii de 2 cm ca in imagine / Cut 2 cm diagonal slits down both sides of the rectangle as shown. 

6. Inchideti extremitatile, apoi impaturiti  cu o fasie din fiecare latura catre mijloc, alternativ stanga si dreapta / Close the edges and then fold  a strip from each side into the center, alternating left and right.

7. Se lasa inca 30 de minute la crescut in tava / Leave it to rise in the tray for another 30 more minutes.

8. Dupa 30 de minute se unge usor cu galbenusul de ou batut peste care se presara rozmarin uscat si se da la cuptor in jur de 40-45 de minute la foc mediu / After 30 minutes brush it lightly with  beaten egg yolk, sprinkle dried rosemary on it and bake around 40-45 minutes on medium heat.