Mixes recipes

Harissa (African)

Course : Mixes
Serves: 1

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Ingredients:

2 cups water as needed

2 tablespoons olive oil

1 teaspoon dried mint

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon ground caraway seeds

1 tablespoon ground cumin

5 cloves garlic -- peeled

5 small hot red chilies -- such as piquins and stems removed

7 medium dried New Mexico chilies -- seeds and stems -- removed

Preparation / Directions:

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

Harissa (African)

Ingredients:

Preparation / Directions:

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