Recipe: Harissa Sauce

[Guest guest]

(Couscous and Other Good Food from Morocco by Paula Wolfert)

This is a popular relish that is served along with many salads, mixed

with olives, and, when thinned with a little oil and lemon juice, is

sometimes used to flavor brochettes and couscous.

 

1 oz. dried red chilli peppers

1 clove garlic

1 tsp. caraway seeds

1/2 tsp. ground cumin

1/2 tsp. coriander seeds

Salt to taste

Olive oil

 

Cover the peppers with hot water and soak 1 hour,

drain and cut into small pieces. Place in a mortar

or spice mill and pound or grind to a pureé with

the garlic and spices. Sprinkle with a little salt,

then spoon into a jar and cover with a layer of

Olive oil. Cover tightly and refrigerate.

When refrigerated, harissa keeps 2 to 3 months.

 

Jim

 

" All that we are is the result of what we have thought. The mind is

everything. What we think, we become. "

 

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