Harissa Anyone?

[Guest guest]

Sorry...I probably should have combined this post with my earlier one

about working with dried chilies. One of the reasons I want to find a

faster way to do that is so I can make harissa without dropping an

hour or two in the process. I do make various chili pastes so these

posts are actually different.

 

Harissa. Does anybody know this condiment? I've been looking for it

for months. It's used in northern Africa (Morocco, Tunisia, etc.) I

can't find it anywhere so I'm going to make it...once I learn a faster

way to de-seed dry chilies.

 

The basic recipe is dried chilies, garlic, salt, and oil, plus a

spice. Moroccans and Algerians add cumin powder. Tunisians add a

spice mixture called tabil, which is comprised of coriander seeds,

caraway, garlic powder, and chili powder.

 

Does anybody know this spice? Have any tips on its use, or have your

own recipe? My book says that harissa users who are running low

sometimes will get Thai garlic chili paste. I have that but want to

try the real thing. I'm thinking I'd like to try the caraway style first.

[Guest guest]

We just grind up dried chillies (seeds and all) with garlic and some salt, put

into a steralised jar and cover with olive oil!

 

The Dragon (aka High Priestess Enchanting Even weave)

Current stitching - RSPCA Perfect Pets, Map of Durham, Cat Ornaments, Green Man

http://tempewytch.blogspot.com/ - stitching/house

http://tempewytchdiet.blogspot.com/ - diet/angst

 

 

[Guest guest]

, " classiquepair " <classiquepair

wrote:

>

I <i>finally</i> found a can of commercial harissa! And when I got home, I

noted the faint 'best if used by 2004' stamp. It's probably okay, but I'm going

for my own mix.

 

I find spices of one sort or another listed in all harissa recipes and I tend to

be an " authenticist " so added spices it will be for me. What someone described

(peppers, oil, garlic, salt) sounds more like Thai garlic chili sauce. I can

buy that off the shelf at my local Thai food market.