{"id":7589,"date":"2023-08-12T07:11:44","date_gmt":"2023-08-12T04:11:44","guid":{"rendered":"http:\/\/andrestover.com\/?p=7589"},"modified":"2023-08-12T07:11:45","modified_gmt":"2023-08-12T04:11:45","slug":"harissa","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/harissa\/","title":{"rendered":"Harissa"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Harissa on veidi terava, v\u00fcrtsika ja v\u00e4rske maitsega t\u0161illipasta, mis on p\u00e4rit P\u00f5hja Aafrikast. Reisides Marokos oli v\u00f5imalik seda v\u00fcrtsipastat korduvalt nautida ja selle maitse on h\u00e4sti meeles. Selle v\u00fcrtsipasta teravust on v\u00f5imalik reguleerida, aga v\u00e4hemalt Marokos saadaolev variant ei ole niiv\u00f5rd terav kuiv\u00f5rd maitseterikas ja v\u00e4rske. Harissat on saada paljudes h\u00e4stivarustatud toidupoodides ning v\u00fcrtse m\u00fc\u00fcvates poodides, aga seda on v\u00e4ga lihtne ka ise kodus valmistada.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Harissa_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-7592\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Harissa_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Harissa_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Harissa_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Harissa_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: T\u0161illipiparde leotamine \u00fcle\u00f6\u00f6, paprika r\u00f6stimine 30 minutit. Segu kokkusegamine 10 minutit.<br>Tase: lihtne<br>Kogus: umbes 200 ml Harissat<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>6-8 kuivatatud t\u0161illipipart, n\u00e4iteks Mehhiko Pasilla sobib v\u00e4ga h\u00e4sti ja on hea maitsega<br>2 paprikat r\u00f6stituna<br>3 suurt k\u00fc\u00fcslauguk\u00fc\u00fcnt<br>1 tl 0jahvatatud v\u00fcrtsk\u00f6\u00f6mneid<br>1 tl koriandriseemneid<br>1 tl fenkoli seemneid<br>\u00dche sidruni mahl<br>50 ml hea kvaliteediga oliivi\u00f5li<br>Meresoola maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>P\u00e4ev enne Harissa valmistamist pane kuivatatud t\u0161illipiprad vette likku. J\u00e4rgmisel p\u00e4eval eemalda varred ja seemned. Kes soovib v\u00fcrtsikamat harissat, see v\u00f5ib seemneid kas osaliselt v\u00f5i t\u00e4ielikult elles j\u00e4tta. Aseta t\u0161illid toiduprotsessorisse.<\/li>\n\n\n\n<li>L\u00f5ika paprikad pooleks, aseta ahjupannile l\u00f5ikepool allpool ning r\u00fcsti ahju maksimumtemperatuuril umbes 20 minutit kuni paprika nahk hakkab mustaks t\u00f5mbuma<\/li>\n\n\n\n<li>Lase paprikatel jahtuda ja koori paprikad ning eemalda seemned. Aseta paprikad toiduprotsessorisse.<\/li>\n\n\n\n<li>Jahvata koriandriseemned, v\u00fcrtsk\u00f6\u00f6mne seemned ja fenkoli seemned peeneks ning lisa paprikate juurde toiduprotsessorisse.<\/li>\n\n\n\n<li>Koori k\u00fc\u00fcslaugud ja lisa teiste komponentide juurde.<\/li>\n\n\n\n<li>Pressi \u00fche sidruni mahl ja lisa teiste komponentide juurde, samuti vala juurde oliivi\u00f5li ja umbes 0.25 tl meresoola.<\/li>\n\n\n\n<li>Purusta k\u00f5ik komponendid Ilusaks, punaseks pastaks. T\u00f5sta valmis harissa kaussi v\u00f5i purki ja kasuta harissat erinevate toitude valmistamisel.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Harissa_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-7593\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Harissa_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Harissa_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Harissa_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Harissa_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-7589\" data-postid=\"7589\" class=\"themify_builder_content themify_builder_content-7589 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Harissa on veidi terava, v\u00fcrtsika ja v\u00e4rske maitsega t\u0161illipasta, mis on p\u00e4rit P\u00f5hja Aafrikast. Reisides Marokos oli v\u00f5imalik seda v\u00fcrtsipastat korduvalt nautida ja selle maitse on h\u00e4sti meeles. Selle v\u00fcrtsipasta teravust on v\u00f5imalik reguleerida, aga v\u00e4hemalt Marokos saadaolev variant ei ole niiv\u00f5rd terav kuiv\u00f5rd maitseterikas ja v\u00e4rske. Harissat on saada paljudes h\u00e4stivarustatud toidupoodides ning v\u00fcrtse [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7594,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,22],"tags":[715,531,26,459,66,739,737,130,440],"class_list":["post-7589","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-taimetoidud","tag-coriander-seeds","tag-cumin","tag-fenkol","tag-garlic","tag-sidrun","tag-maghreb","tag-north-africa","tag-paprika","tag-chili","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=7589"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7589\/revisions"}],"predecessor-version":[{"id":7631,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7589\/revisions\/7631"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/7594"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=7589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=7589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=7589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}