*  Exported from  MasterCook  *
 
                       Harissa (Tunisian Chili Sauce)
 
 Recipe By     : Jill Norman * Web File 4/97
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Mixes and Spices                 Mid-East
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   50      g             (2 oz) dried red chilies
    2      cloves        garlic salt
    1      tsp           caraway seeds
    1 1/2  tsp           ground cumin
    2      tsp           coriander seeds
    1      tsp           crushed dried mint leaves
                         olive oil
 
 This fiery Tunisian chili sauce, also found in Algeria and Morocco, is  used 
 in cooking, particularly in the vegetable or meat tagines (stews)  that 
 accompany couscous, and as a table condiment, rather like  Indonesian sambals. 
 The sauce can be bought ready-made in small  cans, but it is easy to make at 
 home and keeps for up to 6 weeks in  the refrigerator.
 
 Remove the seeds and tear the chilies into pieces. Soak them in  warm water 
 until they soften (about 20 minutes). Drain, and pound  or process. Crush the 
 garlic with a little salt. Pound or blend all the  ingredients to a paste, 
 then stir in 15-30 ml (1-2 tbsp) of olive oil,  Transfer to a jar, cover with 
 a layer of olive oil, and refrigerate. 
 
 Source: Jill Norman “The Complete Book of Spices”   Viking Studio Books, 1991  
    ISBN 0-670-83437-8
 The book is lavishly illustrated with full color photographs of the herbs and 
 spices- whole, mixed, ground.
 
 
 
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