| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tunisian |
Mid-east, Mixes and s |
1 |
Servings |
INGREDIENTS
| 50 |
g |
2 oz dried red chilies |
| 2 |
|
Cloves garlic salt |
| 1 |
t |
Caraway seeds |
| 1 1/2 |
t |
Ground cumin |
| 2 |
t |
Coriander seeds |
| 1 |
t |
Crushed dried mint leaves |
|
|
Olive oil |
INSTRUCTIONS
This fiery Tunisian chili sauce, also found in Algeria and Morocco, is
used in cooking, particularly in the vegetable or meat tagines (stews)
that accompany couscous, and as a table condiment, rather like
Indonesian sambals. The sauce can be bought ready-made in small cans,
but it is easy to make at home and keeps for up to 6 weeks in the
refrigerator. Remove the seeds and tear the chilies into pieces. Soak
them in warm water until they soften (about 20 minutes). Drain, and
pound or process. Crush the garlic with a little salt. Pound or blend
all the ingredients to a paste, then stir in 15-30 ml (1-2 tbsp) of
olive oil, Transfer to a jar, cover with a layer of olive oil, and
refrigerate. Source: Jill Norman "The Complete Book of Spices" Viking
Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated
with full color photographs of the herbs and spices- whole, mixed,
ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe
Digest V1 #632 by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97
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