[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.” Ingredients: 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 […]

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