Harissa (African)

Categories: Condiment
Yield: 1 1/2 cups

7 Dried New Mexico chilies
-seeds and stems removed
5 sm Hot red chilies
-such as piquins
-seeds and stems removed
5 Garlic cloves; peeled
1 tb Ground cumin
1 ts Ground caraway seeds
1 ts Ground cinnamon
1 ts Ground coriander
1 ts Dried mint
2 tb 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
Collected from the Int'l Fido Cooking Echoes
Posted to FOODWINE Digest 19 November 96

Date: Wed, 20 Nov 1996 07:12:10 +0000

From: Joell Abbott

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