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Harissa (african)
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| Artist: |
_ |
| Categories: |
Sauces & Dressings, Spice Mixes |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 7
| | Dried New Mexico chilies | | | -seeds and stems removed | | 5
| small | Hot red chilies | | | -such as piquins | | | -seeds and stems removed | | 5
| | Garlic cloves, peeled | | 1
| tbsp | Ground cumin | | 1
| tsp | Ground caraway seeds | | 1
| tsp | Ground cinnamon | | 1
| tsp | Ground coriander | | 1
| tsp | Dried mint | | 2
| tbsp | Olive oil | | | Water as needed |
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Procedures:
| 1 | Soak the chilies in water until they are soft, at least 30 minutes. | | 2 | 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. | | 3 | Add to vegetable and meat stews or serve as a table condiment. | | 4 | Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil. | | 5 | A world of curries by dave dewitt and arthur pais isbn 0-316-18224-9 pg 181 |
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