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HARISSA… The fiery paste of hot red chillies and garlic is served in North African countries (not in Egypt though) in a small dish as a condiment. It is also used in making stews, soups, marinades or in enhancing the tastes of sandwiches. 50 g dried red chilies 3 chopped garlic cloves 3 tsp coriander seeds 3 tsp cumin seeds 2 tsp caraway seeds 7 tbsp olive oil salt Soak the chilies in warm water for 30 minutes. Drain the chilies and transfer them to a mortar or to a blender with the garlic, spices and the salt. Blend to a smooth consistency adding the olive oil one spoonful at a time. Transfer Harissa to an air tight tin. Use when necessary !
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