Harissa Ingredients:
1 Cup Pureed Hot Peppers (Portuguese are best)
3 Tbs Sweet Paprika
3 Large cloves of garlic
1 tsp Ground Coriander
3 tsp Ground Caraway
2 to 3 tsp water
Olive Oil
Harissa Procedure:
In processor, puree all spices with water and 3 to 6 Tbs olive oil. Puree until mixture forms a paste, adding additional water or oil as necessary. Transfer to a jar and cover with olive oil. Refrigerate. Keeps for up to 6 months.
To Assemble:
Use mini ciabatta rolls, slice in half, open up and lightly crisp in the oven. Allow rolls to cool, nap each side of the bread with the dressing, add mini burger. Top burger with thinly sliced cucumber sprinkled with lime and mint.
3 Tbs Sweet Paprika
3 Large cloves of garlic
1 tsp Ground Coriander
3 tsp Ground Caraway
2 to 3 tsp water
Olive Oil
Harissa Procedure:
In processor, puree all spices with water and 3 to 6 Tbs olive oil. Puree until mixture forms a paste, adding additional water or oil as necessary. Transfer to a jar and cover with olive oil. Refrigerate. Keeps for up to 6 months.
To Assemble:
Use mini ciabatta rolls, slice in half, open up and lightly crisp in the oven. Allow rolls to cool, nap each side of the bread with the dressing, add mini burger. Top burger with thinly sliced cucumber sprinkled with lime and mint.
Ship: The Papagallo II
Recipe Type: AuthenticSubmitted By: Chef Leonard Gentieu
Recipe Author: Chef Leonard Gentieu
Recipe Source: http://www.onboardnauticalevents.com/site/recipes