Harissa(Tunisian Chili Sauce)

* Exported from MasterCook *

Harissa (Tunisian Chili Sauce)

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices Mid-East

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 g (2 oz) dried red chilies
2 cloves garlic salt
1 tsp caraway seeds
1 1/2 tsp ground cumin
2 tsp coriander seeds
1 tsp crushed dried mint leaves
olive oil

This fiery Tunisian chili sauce, also found in Algeria and Morocco, is used
in cooking, particularly in the vegetable or meat tagines (stews) that
accompany couscous, and as a table condiment, rather like Indonesian sambals.
The sauce can be bought ready-made in small cans, but it is easy to make at
home and keeps for up to 6 weeks in the refrigerator.

Remove the seeds and tear the chilies into pieces. Soak them in warm water
until they soften (about 20 minutes). Drain, and pound or process. Crush the
garlic with a little salt. Pound or blend all the ingredients to a paste,
then stir in 15-30 ml (1-2 tbsp) of olive oil, Transfer to a jar, cover with
a layer of olive oil, and refrigerate.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the herbs and
spices- whole, mixed, ground.



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