*  Exported from  MasterCook  *
 
                        Harissa (Moroccan Hot Sauce)
 
 Recipe By     : The New Doubleday Cookbbok 1985 Ed.
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Arab                            Mc
                 Spice Mix
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      teaspoons     cumin seeds
    2      teaspoons     coriander seeds
      1/2  teaspoon      cardamom seeds -- (dark inner seeds)
    4      teaspoons     chili pequins -- (whole dried pods)
   10                    whole cloves
      1/2  teaspoon      black peppercorns
      1/2  teaspoon      cayenne pepper
    1      teaspoon      salt
    2      cloves        garlic (large)
      1/4  cup           olive oil
 
 Place cumin, coriander, cardamom, chili pequins, cloves and peppercorns  in
 a small saucepan, set over moderately high heat, and toast spices 3-4
 minutes, shaking pan  frequently. Note: cumin seeds will turn bitter if
 browned.  Cool spices 2-3 minutes,  transfer to a mortar, and crush
 thouroughly with a pestle.  Add cayenne, salt and garlic and crush all to
 paste. Transfer to a small jar, add oil, cover tight and store at room
 temperature.  Sauce  will keep several weeks. Use sparingly to flavor hot
 sauce for couscous, meatballs, and meat  loaves.  Replenish oil each time so
 that the spice mixture is covered at all times by about 1/3 in  oil.
 
 
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 NOTES : When making harissa, you may substitute crushed or ground spices
 for the whole and omit roasting them, but the flavor of the harissa will not
 be as intense. Mcformatted by Jazzbel@batelnet.bs