| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Moroccan | August 1994 | 1 | Servings |
INGREDIENTS
| 1 | lb | Oil-cured black olives |
| preferably | ||
| Moroccan* | ||
| 1 | t | Cuminseed |
| 1/2 | t | Coriander seeds |
| 1/2 | t | Caraway seeds |
| 2 | Hot red dried chilies* | |
| stemmed but not | ||
| seeded about 2 | ||
| inches in length | ||
| 2 | Garlic cloves | |
| 1/2 | t | Coarse salt, or to taste |
| 1 | Red bell pepper, roasted | |
| procedure | ||
| follows and | ||
| chopped coarse | ||
| 1 | T | Olive oil |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 636
Calories From Fat: 143
Total Fat: 16.1g
Cholesterol: 10.3mg
Sodium: 3988.5mg
Potassium: 396.2mg
Carbohydrates: 103.2g
Fiber: 5g
Sugar: 14.1g
Protein: 23g