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Harissa (Red Hot Chili Paste) condiments, jewish, sauces, spice, tunisian 1 cup dried hot red chilies water, cold 1 cup garlic cloves salt 1 corn oil, to cover 1 teaspoon olive oil 1 tablespoon lemon juice 1 few grains ground cuminseeds There are many harissa recipes from all regions of the county. This one, from a Jewish home, is a good hot one, flavored w/lemon juice & cuminseed. 1. Break the dry chilies open & shake out & discard the seeds. Soak the husks in cold water for 2 or 3 hrs to soften, then drain. Soak the garlic cloves water for 1 hr. Drain. Crack the cloves lightly w/the flat of a cleaver & peel. Drain well. 2. Grind the chilies & garlic cloves together in a processor to produce a fairly coarse texture. Add the salt & mix well. Put the paste in a jar & cover w/oil, abt 2 tablespoons. Cover the jar tightly & refrigerate until ready to use. Makes abt 1-1/2 cups harissa. TO SERVE: Put abt 1 tablespoon of harissa in a small plate. Surround the harissa w/oil. Sprinkle the lemon juice over, w/pinch of cuminseed over all. Serve w/any kind of Tunisian food. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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