From Jim.Weller@salata.com Wed Apr 26 11:38:18 2000 Date: 20 Apr 2000 06:14:55 -0600 From: Jim Weller Newsgroups: rec.food.recipes Subject: Algerian Recipes Followup-To: rec.food.cooking Harissa (Tunisian Chili Sauce) MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Harissa (Tunisian Chili Sauce) Categories: Condiments, Spice, Algerian, Moroccan, Tunisian Yield: 1 servings 50 g (2 oz) dried red chilies 2 Cloves garlic salt 1 tsp Caraway seeds 1 1/2 tsp Ground cumin 2 tsp Coriander seeds 1 tsp Crushed dried mint leaves Olive oil This fiery Tunisian chili sauce, also found in Algeria and Morocco, is used in cooking, particularly in the vegetable or meat tagines (stews) that accompany couscous, and as a table condiment, rather like Indonesian sambals. The sauce can be bought ready-made in small cans, but it is easy to make at home and keeps for up to 6 weeks in the refrigerator. Remove the seeds and tear the chilies into pieces. Soak them in warm water until they soften (about 20 minutes). Drain, and pound or process. Crush the garlic with a little salt. Pound or blend all the ingredients to a paste, then stir in 15-30 ml (1-2 tbsp) of olive oil, Transfer to a jar, cover with a layer of olive oil, and refrigerate. Source: Jill Norman "The Complete Book of Spices" Viking Studio From: "Mary Spyridakis" -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.