From amanda@gate.net Tue May 15 15:36:23 2001 Date: 13 May 2001 21:45:04 GMT From: Amanda Newsgroups: rec.food.recipes Subject: Collection (6) Harissa Followup-To: rec.food.cooking, rec.food.recipes North African Harissa Harissa from Betty Kohler Ancho Chili Harissa Harissa Sauce for Falafel Moroccan Harissa Harissa Relish Harissa is a fiery hot pepper sauce used to season North African dishes, such as couscous. It is imported in jars and tubes and is available in imported-food stores. You can also make it yourself, but be sure to wear rubber gloves. And when using Harissa, remember that a little bit of this condiment goes a long way. Harissa 1 ounce dried hot red chili peppers 1 teaspoon caraway seed 1/2 teaspoon cumin seed 1/2 teaspoon coriander seed 2 cloves garlic, peeled 1/4 teaspoon salt 1 tablespoon water 1/4 cup olive oil Place the dried peppers into a bowl, and pour enough hot water over to cover. Let the peppers soak for at least one hour. Meanwhile, grind the caraway seed, cumin seed and coriander seed together in a spice mill. Drain the peppers, pat them dry with paper towels, and chop. Then mash them together with the garlic, spices and salt in a mortar and pestle until you have a thick paste. Add the water and three tablespoons of the olive oil, mix well, and transfer to a jar. Spoon the remaining olive oil over the top. Cover tightly and refrigerate. It will keep for months. Makes about one-third cup. Harissa 1/4 cup red pepper flakes 2 tablespoons minced garlic 1 teaspoon ground cumin 1/4 cup water 1/4 cup olive oil Salt Place red pepper flakes, garlic, cumin, water, olive oil and salt to taste in small pan and set over medium heat. Cook until most of water evaporates, about 6 to 7 minutes. Cool and serve as a condiment for couscous. from:silencio@netcom.com Betty Kohler HARISSA (Makes about 1/2 cup) 2 dried ancho or New Mexico chili peppers 1/2 tsp. ground coriander seeds 1/2 tsp. coarse salt 1/2 tsp. ground cumin seeds 1 tsp. hot paprika About 6 to 7 Tbsp olive oil Cut the stems from the peppers, scrape out and discard the seeds, and break the dried flesh into little pieces. Soak them in 1 cup boiling water for 20 min. Drain. Grind the pepper pieces with the coriander, salt, cumin, and paprika in a spice grinder or mini-processor. Add enough oil to work the mixture into a paste. Continue adding oil until the paste is fluid. Use as a seasoning with couscous. Will keep, refrigerated for several months. Harissa [sauce For Falafel] Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 fresh red chili peppers 2 red bell peppers 4 cloves of garlic 1 teaspoon ground cumin 1/2 teaspoon hot chili powder (you may not need it) 1 teaspoon coriander seeds 1 teaspoon salt 3 TB while vinegar 2 TB olive oil Process all of the ingredients until you have a past. You can freeze the harissa in batches - only defrost what you need. Tamar E. Glaser * Exported from MasterCook * Harissa (Moroccan Fiery Condiment) Recipe By : "Moroccan Cooking" Family Circle Serving Size : 1 Preparation Time :0:00 Categories : Cous Cous Moroccan Spice Vegetable Vegetarian Egg Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 100 grams dried red chillies 6 cloves garlic -- peeled 1/3 cup salt 1/2 cup ground coriander 1/3 cup ground cumin 2/3 cup olive oil Wearing rubber or cotton gloves remove stems of chillies. Split chillies in half, remove seeds and soften in hot water. Dry-fry the coriander and cumin seeds just before grinding. Process garlic, salt, ground coriander and cumin seeds, and drained red chillies to a paste, slowly adding olive oil until well combined. May be added to appropriate dishes, including couscous; or served separately in a bowl. - - - - - - - - - - - - - - - - - - NOTES : Remember to dry-fry the coriander and cumin seeds just before grinding. Harissa should be thick with the consistency of light mayonnaise. Delicious served with poached eggs or sausages. Harissa Relish This version comes from chef John Ash of the restaurant John Ash & Co. in Northern California. Harissa is a fiery relish made from dried red chilies. Here a sweet red bell pepper is substituted for a milder version. 8 Servings HARISSA 1 medium-size red bell pepper 8 Kalamata olives* 6 tablespoons chopped fresh cilantro 6 tablespoons chopped fresh mint 3 tablespoons olive oil 2 tablespoons capers, chopped 2 teaspoons minced garlic 1 teaspoon fresh lemon juice 1/2 teaspoon cumin seeds Char pepper over gas flame or in broiler until blackened on all sides. Transfer to paper bag; let stand 10 minutes. Peel, seed and chop pepper. Place in bowl. Holding heavy large knife with flat side atop olive on work surface, tap fist of other hand on knife to crack olive open. Remove pit. Repeat with remaining olives. Chop olives and add to bell pepper. Mix in remaining ingredients. Season with salt and pepper. (Can be made 1 week ahead. Cover and chill.) *Black brine-cured Kalamata olives are available at Greek and Italian markets. Recipe courtesy of Lon Hall -- ~~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.