*  Exported from  MasterCook  *

                       Harissa (Moroccan Hot Sauce)

Recipe By     : The New Doubleday Cookbook, 1985
Serving Size  : 1    Preparation Time :0:00
Categories    : Moroccan                         Spice Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ts            Cumin seeds
   2      ts            Coriander seeds
     1/2  ts            Cardamom seeds -- (dark inner seeds)
   4      ts            Chili pequins -- (whole dried pods)
  10                    Whole cloves
     1/2  ts            Black peppercorns
     1/2  ts            Cayenne pepper
   1      ts            Salt
   2      cl            Garlic
     1/4  c             Olive oil

Place cumin, coriander, cardamom, chili pequins, cloves, and
peppercorns in a small saucepan, set over moderately high heat, and
toast spices 3 to 4 minutes, shaking pan frequently.

Note: Cumin seeds will turn bitter if browned.

Cool spices 2 to 3 minutes, transfer to a mortar, and crush
thoroughly with a pestle. Add cayenne, salt, and garlic, and crush
all to paste. Transfer to a small jar, add oil, cover tight and store
at room temperature. Sauce will keep several weeks. Use sparingly to
flavor hot sauce for couscous, meatballs, and meat loaves. Replenish
oil each time so that the spice mixture is covered at all times by
about 1/3" oil.

Notes:

When making harissa, you may substitute crushed or ground spices for
the whole and omit roasting them, but the flavor of the harissa will
not be as intense.

Formatted by: jazzbel@batelnet.bs


                   - - - - - - - - - - - - - - - - - -