Subj : Harissa
To   : All
From : Ben Collver
Date : Fri Sep 29 2023 13:16:59

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Harissa
 Categories: Condiments
      Yield: 4 Oz (125 g)

      2 tb Caraway seeds (10 ml)
      2 tb Coriander seeds (10 ml)
      2 tb Cumin seeds (10 ml)
      2 oz Fresh red chillies (55 g);
           -de-seeded
      2 oz Dried guajillo chillies
           -(55 g); soaked in warm
           -water, drained and
           -de-seeded (reserve the
           -soaking liquid)
      6 cl Garlic
           Leaves from a small bunch of
           -coriander
           A good squeeze of lemon
           -juice
      5 tb Olive oil (75 ml)
    1/2 ts Salt

  A fiery red chilli paste from North Africa, usually served with
  couscous. Use it in marinades, or slightly diluted with a little
  water and olive oil, as a hot accompaniment for spicy braises.

  Toast the caraway, coriander, and cumin seeds together in a dry pan.
  Heat them for 3-4 minutes until they start to really release their
  fragrance. Pound the spices in a mortar and pestle.

  Put the spices together with all the other harissa ingredients in a
  food processor and puree. You want to end up with a thick but not
  solid paste, so add a little of the chilli soaking liquid to get the
  right texture.

  Source: Diana Henry. Crazy Water, Pickled Lemons. London: Octopus
  Publishing Group 2002.

  Recipe by Diana Henry

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