Harissa

8 dried chilies 2 cloves garlic, peeled V? teaspoon salt 2 tablespoons olive oil 1 teaspoon ground caraway seeds 1 teaspoon ground coriander V2 teaspoon ground cumin

1 Soak dried chilies in very hot water 30 minutes. Drain. Remove stems and seeds. Place chilies, garlic, salt and olive oil in a food processor; blend to a paste.

. Add the remaining spices and blend. Pack into an airtight container and top with a thin layer of olive oil. Keeps for a month in the refrigerator. Thin with a little oil and lemon juice or hot stock before use. Use as a condiment with eggs and couscous-based dishes.

This fiercely fiery, chili-based sauce is a feature of North African cooking. If using fresh chilies, omit the soaking step.

Continue reading here: Sorrel sauce

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