Free Recipe Harissa (African)
Recipe Type: C Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Harissa (African) Recipe
7 Dried New Mexico chilies
-seeds and stems removed
5 sm Hot red chilies
-such as piquins
-seeds and stems removed
5 Garlic cloves; peeled
1 tb Ground cumin
1 ts Ground caraway seeds
1 ts Ground cinnamon
1 ts Ground coriander
1 ts Dried mint
2 tb Olive oil
Water as needed
Harissa (African) Preparation
Soak the chilies in water until they are soft, at least 30 minutes. Place them in a food processor or blender with the rest of the ingredients and puree to a thick paste, adding water if necessary to avoid a mixture that is too dry. Add to vegetable and meat stews or serve as a table condiment. Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181 Collected from the Int”l Fido Cooking Echoes Posted to FOODWINE Digest 19 November 96 Date: Wed, 20 Nov 1996 07:12:10 +0000 From: Joell Abbott <abbott@ZIP.COM.AU>
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