Harissa (korma)

Yield: 1 Servings

Measure Ingredient
8 ounces Fresh hot chilies
½ teaspoon Yellow asafoetida powder (or
Garlic to your taste)
1 teaspoon Ground caraway seeds
1 teaspoon Salt
1½ teaspoon Fresh ground pepper
1½ teaspoon Ground cumin
1 teaspoon Ground coriander
x Olive oil

Place the chiulies in a processor and chop until coarsely ground. Add the other ingredients (except oil) and process until smooth. Store the sauce in a small jar with a thin layer of olive oil on top. Keep in fridge. Use as needed.

Source: Harissa is hot pepper sauce from North Africa. I found this recipe in Korma's Great Vegetarian Dishes p.131 Posted by ACHRISTMANN@... to the Fatfree Digest [Volume 15 Issue 14] Feb. 14, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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