Herbs & Spices > Middle Eastern Recipes > Harissa >
Harissa
Tunisian spice blend
1 tsp. coriander seeds
1 tsp. white cumin seeds
1 tsp. caraway seeds
1 tsp. mint
5 cloves garlic
1 tsp. ground coriander
10 dried red chilies (piri-piri)
Cover chilies with hot water and allow to stand for fifteen minutes, or until chilies are soft. Place chilies and remaining ingredients in a blender; puree until smooth using the same water from soaked chilies. The sauce should have the consistency of thick paste. Store Harissa in a covered jar in the refrigerator. Hint: To extend Harissa life, cover mixture with a thin film of olive oil. It will keep for up to two months in the refrigerator.
Uses: Rub for meat, fish or vegetables; flavoring for couscous, soups and stews, and as a breakfast spread for rolls.
Recipes using Harissa:
Ajlouk Qura'a (Tunisian zucchini salad)
Lablabi (Tunisian chick-pea & garlic soup)
Mzoura (Tunisian spiced parsnips)
Tourchi Batata (Tunisian potato salad with cumin)
Related Link:
Food Fare Culinary Collection: Arabic Cookery
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
