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
|
