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Ana's Harissa - North African Chili Paste -1 pt

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* Exported from MasterCook *

 

Ana's Harissa - North African Chili Paste

-1 pt

 

Recipe By :Spice: Flavors of the Eastern

Meditteranean by Ana Sortun

Serving Size : 18 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

1 cup ground Urfa chilies

2 teaspoons chopped garlic -- about 2

large cloves

1/2 cup sun-dried tomatoes -- soaked

in warm water for at least 1 hour

3 teaspoons kosher salt

1 cup water

1 tablespoon Moroccan ras el hannout --

(Moroccan spice mix)

1/4 cup olive oil

 

Combine all ingredients in a blender and puree them on

high speed until smooth, for about 3 minutes. The

harissa should be as smooth as a thick ketchup. Store

it in an airtight container in the refrigerator for a

couple of weeks.

 

Makes 2 cups (18 tablespoons)

 

Description:

" 1 pt per Tablespoon "

S(Formatted by Chupa Babi in MC):

" 12.19.06 "

Copyright:

" 2006 "

Yield:

" 2 cups "

- - - - - - - - -

- - - - - - - - - -

 

Per Serving (excluding unknown items): 68 Calories; 4g

Fat (49.1% calories from fat); 2g Protein; 8g

Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

349mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean

Meat; 0 Vegetable; 1/2 Fat.

 

NOTES : Harissa is a North African condiment or chili

paste that gives a little zip to a dish. It's fun to

use instead of cocktail sauce and is delicious whisked

into broths or soups with as heavy a hand as you like.

It's often used in tagine (a stew or long braise) to

give the sauce a dark red, rusty color and a little or

a lot of heat. There are many different versions of

harissa; they can be smooth, coarse, extra hot, or

very garlicky.

 

An Algerian chef named Michel Anik, whom I worked with

at 8 Holyoke in Harvard Square, taught me to use

sun-dried tomatoes as a sweet concentrated tomato

element, which gives the harissa a consistency similar

to a thick ketchup jam.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

 

 

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