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Coriander Harissa
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Harissa: the versatile North-African spice blend that you didn't know worked well in everything. This pestle-pounded paste is fun to make, unbelievably fresh-tasting, and wonderful for adding heat to curries, soups, and stews.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 ounces dried hot red chili peppers (stems and seeds removed)
4 cloves garlic, peeled
1 teaspoon ground caraway
1 teaspoon ground coriander
1/2 teaspoon salt
extra-virgin olive oil
directions
Soak the chili peppers in water for 30 minutes, until soft.
Drain and pound with the garlic, spices, and a little salt with a pestle and mortar, or blend in a food processor, adding just enough oil, by the tablespoon, to make a soft paste. Press into a jar and cover with oil.
This keeps very well for many weeks in the refrigerator covered with oil.
Recipe Source: "The New Book of Middle Eastern Food" by Claudia Roden
added by
saudigrrl
nutrition data
Nutritional data has not been calculated yet.
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