Title: Harissa (African)
Categories: Spice Condiment African
Yield: 1 1/2 cups

7		Dried New Mexico chilies seeds and stems removed
5	sm	Hot red chilies such as piquins seeds and stems removed
5		Garlic cloves; peeled
1	tb	Ground cumin
1	ts	Ground caraway seeds
1	ts	Ground cinnamon
1	ts	Ground coriander
1	ts	Dried mint
2	tb	Olive oil
		Water as needed

Soak the chilies in water until they are soft, at least 30 minutes. Place them in a food processor or blender with the rest of the ingredients and puree to a thick paste, adding water if necessary to avoid a mixture that is too dry. Add to vegetable and meat stews or serve as a table condiment. Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181

From: Jim Weller Date: 09-28-97 (18:38) The Once And Future Legend (1) Cooking

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