| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tunisian |
Mixes and s, Mid-east |
1 |
Servings |
INGREDIENTS
| 50 |
g |
(2 oz) dried red chilies |
| 2 |
|
Cloves garlic salt |
| 1 |
ts |
Caraway seeds |
| 1 1/2 |
ts |
Ground cumin |
| 2 |
ts |
Coriander seeds |
| 1 |
ts |
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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