Subj : Harissa
To : All
From : Ben Collver
Date : Fri Sep 29 2023 13:16:59
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Harissa
Categories: Condiments
Yield: 4 Oz (125 g)
2 tb Caraway seeds (10 ml)
2 tb Coriander seeds (10 ml)
2 tb Cumin seeds (10 ml)
2 oz Fresh red chillies (55 g);
-de-seeded
2 oz Dried guajillo chillies
-(55 g); soaked in warm
-water, drained and
-de-seeded (reserve the
-soaking liquid)
6 cl Garlic
Leaves from a small bunch of
-coriander
A good squeeze of lemon
-juice
5 tb Olive oil (75 ml)
1/2 ts Salt
A fiery red chilli paste from North Africa, usually served with
couscous. Use it in marinades, or slightly diluted with a little
water and olive oil, as a hot accompaniment for spicy braises.
Toast the caraway, coriander, and cumin seeds together in a dry pan.
Heat them for 3-4 minutes until they start to really release their
fragrance. Pound the spices in a mortar and pestle.
Put the spices together with all the other harissa ingredients in a
food processor and puree. You want to end up with a thick but not
solid paste, so add a little of the chilli soaking liquid to get the
right texture.
