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[su_heading size=”25″]Harissa[/su_heading]

adapted from The North African Kitchen by Fiona Dunlop

The word for the fiery Tunesian chili paste harissa is derived from the Arabic verb harasa, “to pound.”
1 tablespoon coriander seeds
1 tablespoon caraway seeds
2 teaspoons cumin seeds
9 oz. fresh red chilis, roughly chopped
cloves from 1 head of garlic, peeled and roughly chopped
1 tablespoon dried mint
1/4 bunch fresh cilantro
1 tablespoon salt
2-3 tablespoons olive oil
Toast seeds in pan without oil for about 2 minutes. Grind to powder in spice grinder. Add this blend to rest of ingredients in a food processor, adding enough olive oil to make a stiff paste. Put in sterilized jar with a thin layer of olive oil over top; store in refrigerator.
Obtained from www.nypl.com

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