| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Arab |
Arab, Mc, Spice mix |
1 |
Servings |
INGREDIENTS
| 2 |
t |
Cumin seeds |
| 2 |
t |
Coriander seeds |
| 1/2 |
t |
Cardamom seeds, dark inner |
|
|
seeds |
| 4 |
t |
Chili pequins, whole dried |
|
|
pods |
| 10 |
|
Whole cloves |
| 1/2 |
t |
Black peppercorns |
| 1/2 |
t |
Cayenne pepper |
| 1 |
t |
Salt |
| 2 |
|
Cloves garlic, large |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
Place cumin, coriander, cardamom, chili pequins, cloves and
peppercorns in a small saucepan, set over moderately high heat, and
toast spices 3-4 minutes, shaking pan frequently. Note: cumin seeds
will turn bitter if browned. Cool spices 2-3 minutes, transfer to a
mortar, and crush thouroughly with a pestle. Add cayenne, salt and
garlic and crush all to paste. Transfer to a small jar, add oil, cover
tight and store at room temperature. Sauce will keep several weeks.
Use sparingly to flavor hot sauce for couscous, meatballs, and meat
loaves. Replenish oil each time so that the spice mixture is covered
at all times by about 1/3 in oil. NOTES : When making harissa, you may
substitute crushed or ground spices for the whole and omit roasting
them, but the flavor of the harissa will not be as intense.
Mcformatted by Jazzbel@batelnet.bs Recipe by: The New Doubleday
Cookbbok 1985 Ed. Posted to MC-Recipe Digest V1 #747 by Kathy Meade
<kmeade@idsonline.com> on Aug 18, 1997
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