|
Harissa
Traditional recipe calls for the fiery bird's eye chilies, but can be made with milder chilies like jalapeņos instead, depending on your heat tolerance. Other
spices - nutmeg, cardamom, etc. may be added. I toast the cumin and coriander seeds in a dry skillet before grinding.
Used as a traditional condiment in Moroccan and Tunisian cooking, excellent as stir fry sauce, with eggs, couscous, rice, or mix some with yogurt as a sauce for
veggies, chicken or pork.
6-8 ounces bird's eye or other chilies, seeded and stems removed
8 to 12 cloves garlic, peeled
1 tablespoon coriander, ground
1 tablespoon ground cumin
1 tablespoon salt
1 or 2 tablespoons dried mint or several large sprigs fresh mint
1/2 cup chopped fresh cilantro
1/2 cup olive oil
Directions
Place the chiles, garlic, ground coriander, cumin, salt, mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes
|
