Guest guest Posted January 6, 2007 Report Share Posted January 6, 2007 There are a lot of Harissa recipes out there, depending on what part of the Mid East or Africa you are traveling in. Harissa may be a spice blend (ground spices), a paste or a sauce. In Morocco, its typically a paste and that is what this recipe is for. Hope its what you want. Chupa @@@@@ Kitty Morse's Harissa 6 to 8 dried New Mexico Chilies 2 garlic cloves, minced 1/2 tsp. coarse sea salt (or kosher salt) 1 tsp Tabil (see below) or 1 tsp cumin 1/2 C. extra virgin olive oil Seed chilies, cut into pieces, and put them in a bowl. Pour hot water over them and soak until they turn quite soft. 15 minutes to 1 hour. (I've generally found 15-30 minutes to be enough.) Drain them and squeeze out the excess water. Place the chilies and all other ingredients in a food processor. Process to a paste. To store: place in a small glass jar with a thin layer of olive oil over the top and seal tightly. Tabil (Moroccan Spice Mix) Full version: 1/4 C ground coriander 1 Tbs ground caraway 1 1/2 Tbs garlic powder 1 Tbs New Mexico chili powder One Teaspoon approximation: 1/2 tsp plus a good dash of coriander 1/8 tsp plus a dash ground caraway between 1/8 and 1/4 tsp garlic powder 1/8 tsp plus a dash chili powder Mix all spices and use immediately or store in air tight container. The Vegetarian Table: North Africa by Kitty Morse ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2007 Report Share Posted January 6, 2007 Interesting that the Tabil spice blend does not contain any of the cumin that is suggested as its alternative. -Erin www.zenpawn.com/vegblog , " chupababi " <alcovi wrote: > > There are a lot of Harissa recipes out there, depending on what part > of the Mid East or Africa you are traveling in. Harissa may be a > spice blend (ground spices), a paste or a sauce. In Morocco, its > typically a paste and that is what this recipe is for. > > Hope its what you want. > Chupa > > @@@@@ > Kitty Morse's Harissa > 6 to 8 dried New Mexico Chilies > 2 garlic cloves, minced > 1/2 tsp. coarse sea salt (or kosher salt) > 1 tsp Tabil (see below) or 1 tsp cumin > 1/2 C. extra virgin olive oil > > > > > > Seed chilies, cut into pieces, and put them in a bowl. Pour hot water > over them and soak until they turn quite soft. 15 minutes to 1 hour. > (I've generally found 15-30 minutes to be enough.) Drain them and > squeeze out the excess water. > > Place the chilies and all other ingredients in a food processor. > Process to a paste. > > To store: place in a small glass jar with a thin layer of olive oil > over the top and > seal tightly. > > > Tabil (Moroccan Spice Mix) > Full version: > 1/4 C ground coriander > 1 Tbs ground caraway > 1 1/2 Tbs garlic powder > 1 Tbs New Mexico chili powder > > One Teaspoon approximation: > 1/2 tsp plus a good dash of coriander > 1/8 tsp plus a dash ground caraway > between 1/8 and 1/4 tsp garlic powder > 1/8 tsp plus a dash chili powder > > Mix all spices and use immediately or store in air tight container. > > > The Vegetarian Table: North Africa by Kitty Morse > ----- > Quote Link to comment Share on other sites More sharing options...
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