| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Fresh hot chilies |
| 1/2 |
t |
Yellow asafoetida powder, or |
|
|
Garlic to your taste), Garlic to your taste |
| 1 |
t |
Ground caraway seeds |
| 1 |
t |
Salt |
| 1 1/2 |
t |
Fresh ground pepper |
| 1 1/2 |
t |
Ground cumin |
| 1 |
t |
Ground coriander |
|
|
Olive oil |
|
|
Issue 14] Feb. 14, 1995. |
INSTRUCTIONS
Place the chiulies in a processor and chop until coarsely ground. Add
the other ingredients (except oil) and process until smooth. Store the
sauce in a small jar with a thin layer of olive oil on top. Keep in
fridge. Use as needed. Source: Harissa is hot pepper sauce from North
Africa. I found this recipe in Korma's Great Vegetarian Dishes p.131
Posted by ACHRISTMANN@csunet.ctstateu.edu to the Fatfree Digest
[Volume Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com. 1.80á From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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