Algerian Chile Paste - Harissa

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Algerian Chile Paste - Harissa

 

Recipe By :The Africa Cookbook by Jessica B. Harris

Serving Size : 16 Preparation Time :0:00

Categories : LowCal (Less than 300 calories LowerCarbs

Vegan Veggie

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound fresh hot red chiles

1 head garlic

5 teaspoons caraway seeds

5 teaspoons coriander seeds

5 teaspoons cumin

1 tablespoon salt -- or to taste

1/4 cup extra virgin olive oil

 

Slit the chiles open with a sharp paring knife and remove the seeds. Wash the

chiles and allow them to drain for 1 hour in a colander. Peel the garlic and

place it in the bowl of a food processor with the chiles. Place the caraway,

coriander, cumin, and salt in the bowl of a spice mill and pulverize them to a

fine powder. Add the seasoning to the food processor and pulse until you have a

thick paste, drizzling in the olive oil a bit at a time. When ready, stir to

make sure that the seasonings are well mixed, then spoon into a large jar. Pour

a layer of olive oil over the top to preserve the harissa. Refrigerate. When

ready to serve, spoon the harissa up through the olive oil.

 

Makes 1 cup.

 

" The condiment is a must for those who love North African food. While harissa is

available both in cans and in tubes, nothing has the taste of a homemade one.

There are as many different recipes for harissa as there are cooks in North

Africa, so this Algerian pied noir version is just an outline. Improvise and

come up with one of your own. "

 

Cuisine:

" MidEastern "

S(Formatted by Chupa Babi):

" Feb 2009 "

Copyright:

" 1998 "

Yield:

" 1 cup "

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Per Serving (excluding unknown items): 36 Calories; 4g Fat (86.6% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

401mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

 

 

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