From cmsudairy@aol.com Tue May 15 15:34:53 2001 Date: 12 May 2001 01:14:03 GMT From: cmsudairy Newsgroups: rec.food.recipes Subject: Harissa Followup-To: rec.food.cooking, rec.food.recipes Harissa (Chili Paste) This famous and formidable chili paste goes into many North African, especially Tunisian, dishes. It keeps very well for many weeks in the refrigerator of covered with oil. You can now find it store-bought more easily, including some homemade-type artisanal varieties. 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 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. Makes 3/4-1 cup. >From "The New Book of Middle Eastern Food" by Claudia Roden http://www.sudairy.com/mer/recipes.html -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.