Guest guest Posted September 5, 2001 Report Share Posted September 5, 2001 * Exported from MasterCook * Harissa Recipe By : Chef Bernard Norget Serving Size : 1 Preparation Time :0:00 Categories : Ethnic Seasonings-Spices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon caraway seeds 1 teaspoon coriander seeds 1/2 teaspoon cumin seeds 2 garlic cloves -- quartered salt -- to taste 3 tablespoons sweet paprika 1 tablespoon red pepper flakes 2 tablespoons dried mint leaves 1 tablespoon olive oil In a small dry skillet over medium heat, toast caraway, coriander and cumin seeds until very aromatic, about 2 to 3 minutes. Shake the pan to prevent burning. Remove from heat and let cool to room temperature. Grind to a fine powder in a spice grinder, coffee grinder, blender or with a mortar and pestle. Add garlic and salt and grind again until smooth. Add sweet paprika, red pepper flakes, mint leaves and olive oil and grind until the ingredients are well combined. The paste will be very thick and dry. Transfer paste to a small jar and cover with olive oil. Refrigerate for up to 6 months. Yields: About 1/3-cup. - - - - - - - - - - - - - - - - - - NOTES : This recipe is brought to you via the courtesy of the Food TV Network website. Quote Link to comment Share on other sites More sharing options...
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