| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiment |
1 |
Cup |
INGREDIENTS
| 1 |
c |
Red pepper flakes |
| 3 |
T |
Paprika |
| 3 |
|
Garlic clove, minced |
| 1 |
t |
Ground coriander |
| 3 |
t |
Ground caraway |
| 2 |
|
To 3 tablespoons water |
|
|
Olive oil |
INSTRUCTIONS
1997
Recipe by: COOKING LIVE SHOW #CL8870 Preparation Time: In a food
processor or blender combine the pepper flakes, paprika, garlic,
coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive
oil. Puree until mixture forms a paste, adding additional water and/or
oil if necessary. Transfer to a jar and cover with olive oil. Harissa
will keep in the refrigerator for up to 6 months. Yield: about 1 cup
Posted to MC-Recipe Digest V1 #613 by thelma@pipeline.com on May 16,
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