Mar 22, 2008

Harissa


10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon ground coriander
1 teaspoon ground caraway seeds (if you do not have these you can use dill seeds or cumin seeds)
1/2 teaspoon ground cumin


1. Soak dried chilies in hot water for 30 minutes, drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.

2. Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

recipe adapted from: Saad Fayed,Your Guide to Middle Eastern Food

Yields: 1 jar
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