Title: Harissa (Red Hot Chili Paste)
Categories: Condiment Vegan African Jewish
Yield: 8 Servings

		"Sephardic Cooking"
		By Copeland Mark
HARISSA RED HOT CHILI PASTE
1	c	Chilies, Red hot dried
		Water, cold
1	c	Garlic cloves
2	tb	Salt
		Oil, corn to cover
TO SERVE
1	ts	Oil, olive
1	tb	Lemon juice
		Cumin seeds, ground few grains

1. Break the dry chilies open and shake out and discard the seeds. Soak the husks in cold water for 2 or 3 hours to soften, then drain. Soak the garlic cloves water for 1 hour. Drain. Crack the cloves lightly with the flat of a cleaver and peel. Drain well.

2. Grind the chilies and garlic cloves together in a processor to produce a fairly coarse texture. Add the salt and mix well. Put the paste in a jar and cover with oil, about 2 tablespoons. Cover the jar tightly and refrigerate until ready to use. Makes about 1-1/2 cups harissa.

Put about 1 tablespoon of harissa in a small plate. Surround the harissa with the oil. Sprinkle the lemon juice over, with a pinch of cumin seed over all.

Serve with any kind of Tunisian food.

There are many harissa recipes from all regions of the county. This one, from a Jewish home, is a good hot one, flavored with lemon juice and cumin seed. Source: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.

From: David Pileggi Subj: R-Sephardic-Tunisian.032 Origin: The Roach Coach OS/2 HST V.32t V.FC (1:106/3333) BBS: Sasquach (510) 462-9502 06-09-94 Conf: Cooking (8) MM formatted by Dorothy Hair 6/12/94

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