November 7, 2014
Harissa
Harissa
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 tablespoon dried mint
1/4 bunch fresh cilantro
1 tablespoon salt
2-3 tablespoons olive oil
Preparation:
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