Guest guest Report post Posted June 5, 2004 (Couscous and Other Good Food from Morocco by Paula Wolfert) This is a popular relish that is served along with many salads, mixed with olives, and, when thinned with a little oil and lemon juice, is sometimes used to flavor brochettes and couscous. 1 oz. dried red chilli peppers 1 clove garlic 1 tsp. caraway seeds 1/2 tsp. ground cumin 1/2 tsp. coriander seeds Salt to taste Olive oil Cover the peppers with hot water and soak 1 hour, drain and cut into small pieces. Place in a mortar or spice mill and pound or grind to a pureé with the garlic and spices. Sprinkle with a little salt, then spoon into a jar and cover with a layer of Olive oil. Cover tightly and refrigerate. When refrigerated, harissa keeps 2 to 3 months. Jim " All that we are is the result of what we have thought. The mind is everything. What we think, we become. " (Inserted in groups file) Quote Share this post Link to post Share on other sites
