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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 40 |
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Harissa is a traditional accompaniment with Moroccan and North African food. Use sparingly as it is powerfully HOT. It is a great with lamb chops, chicken and vegetarian dishes and as a flavour base for any casseroles or stews where a fresh zing is needed. Ingredients:
6 ounces bird's eye chilies, seeded and stems removed |
12 garlic cloves, peeled |
1 tablespoon coriander, ground |
1 tablespoon ground cumin |
1 tablespoon salt |
1 tablespoon dried mint |
1/2 cup chopped fresh cilantro |
1/2 cup olive oil |
Directions:
1. Place the chiles, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
2. Make sure that the surface is covered with a layer of oil each time you use some.
3. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.
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