Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. It is very important to wear gloves, a surgical mask for all stages of the preparation of this recipe because chili peppers could burn depending on their intensity. 2. Trim and seed the peppers. 3. Immerse them in a basin of boiling water, immersing them totally, for 45 minutes. 4. Change the soaking water 2 times. 5. Drain the peppers in a colander for 1 hour and shake the colander to rid them as much of their water as possible. 6. Squeeze out the peppers well by pressing them with both hands to remove as much water as possible. 7. Place the peppers on a large dry cloth and place another dry cloth on top. 8. Press them to dry them well. 9. Pass the peppers, pimentos, and garlic cloves in small quantities through the meat grinder (large holes), harvest the chopped peppers in a large bowl. 10. Mix the chopped peppers, coarse salt and 1/2 the oil and mix well by hand. 11. Chop them with a chopper. 12. Add the remaining oil and tabel. 13. Mix well by hand and pass them a third time with a meat grinder. 14. Mix again by hand. 15. Pass through the food processor 16. Pour harissa into sterilized glass jars. 17. Pour olive oil on top and close tightly. 18. Can be kept for several months in the refrigerator.

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