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| Harissa (African) Recipe |
Category: Condiments
Rating:
N/A
Servings: 1
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Ingredients
7 dried new mexico chilies seeds and; stems removed
5 small hot red chilies such as piquins see; ds and stems removed
5 garlic cloves; peeled
1 tablespoon ground cumin
1 teaspoon ground caraway seeds
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon dried mint
2 tablespoon olive oil
1 water as needed
Cooking Directions:
Soak the chilies in water until they are soft, at least 30 minutes. Place them in a food processor or blender with the rest of the ingredients and puree to a thick paste, adding water if necessary to avoid a mixture that is too dry. Add to vegetable and meat stews or serve as a table condiment. Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181 Collected from the Int'l Fido Cooking Echoes Posted to FOODWINE Digest 19 November 96
condiments
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