Harissa (african)

Yield: 1 1/2 cups

Measure Ingredient
7 Dried New Mexico chilies seeds and stems removed
5 smalls Hot red chilies such as piquins seeds 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 tablespoons Olive oil
Water as needed

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 Submitted By DIANE LAZARUS On 01-25-95

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