Name: Black Olives with Harissa
Ingredients: 1 lb Oil-cured black olives; (preferably; ; Moroccan)*; 1 ts Cuminseed; 1/2 ts Coriander seeds; 1/2 ts Caraway seeds; 2 Hot red dried chilies*; stemmed but not; ; seeded (about 2; ; inches in length); 2 Garlic cloves; 1/2 ts Coarse salt; or to taste; 1 md Red bell pepper; roasted (procedure; ; follows) and; ; chopped coarse; 1 tb Olive oil

CATEGORY	CUISINE	TAG	YIELD
Grains	Moroccan	August 1994	1	servings

INGREDIENTS

1	lb	Oil-cured black olives; (preferably
		; Moroccan)*
1	ts	Cuminseed
1/2	ts	Coriander seeds
1/2	ts	Caraway seeds
2		Hot red dried chilies*; stemmed but not
		; seeded (about 2
		; inches in length)
2		Garlic cloves
1/2	ts	Coarse salt; or to taste
1	md	Red bell pepper; roasted (procedure
		; follows) and
		; chopped coarse
1	tb	Olive oil

INSTRUCTIONS

FOR HARISSA
*available at Middle Eastern or Mediterranean markets
In a colander rinse olives under cold water 1 minute and in a large
bowl cover with cold water. Soak olives 4 hours to remove excess salt
and drain well.
Make harissa: In a mortar with a pestle, an electric spice grinder,
or a cleaned coffee grinder grind seeds fine. If using mortar and
pestle, add chilies, garlic, and salt and pound to taste. If using a
spice or coffee grinder, transfer seeds to a small food processor and
add chilies, garlic, and salt. Grind mixture to a paste. Add pepper
and oil and pound or puree to a coarse paste.
In a large bowl stir together harissa and olives and marinate,
covered and chilled, at least 6 hours or overnight. Olives may be
prepared 1 week ahead and kept chilled, covered.
Serve olives at room temperature.
To roast peppers:
Using a long-handled fork, char peppers over an open flame or on a
rack set over an electric burner, turning, until skins are blackened,
4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a
preheated broiler about 2 inches from heat, turning every 5 minutes,
15 to 20 minutes, or until skins are blistered and charred.) Transfer
peppers to a bowl and let stand, covered, until cool enough to
handle. Keeping peppers whole, peel them, starting at blossom end.
Cut off pepper tops and discard seeds and ribs.
Makes about 3 cups.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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