Harissa

Harissa

This chili-based condiment has a definate kick and is widely used in Moroccan, Algerian and Tunisian cooking. It is served as a side dish in which to dip pieces of grilled and barbequed meats, stirred into soups and stews or served as a condiment with couscous. Harissa is sometimes added to a purée of fresh tomatoes and offered as a dip for kebabs or snacks. When added to natural yogurt, harissa is an excellent marinade for pork and chicken.

Recipe for Harissa

Ingredients:
12 dried red chilies
1 teaspoon coriander seeds
2 teaspoons cumin seeds
2 cloves garlic
1/2 teaspoon salt
4 to 6 tablespoons of olive oil

Preparation:
Discard the stems and some of the seeds from the chilies, then soak the chilies in warm water for 30 minutes, until softened.

Meanwhile, dry-fry the coriander and cumin seeds to bring out the flavour and grind them to a powder.

Pound the garlic with the salt, then add the drained chilies and pound the mixture until it is smooth (you can also use a blender for this).

Add the spices and gradually mix in the oil, trickling it in and mixing until it is well blended and of a mayonnaise-like consistency.

Use at once or store in an airtight jar. Flood the surface with a little more olive oil to make a seal. Store in the refrigerator for up to 3 weeks.

Note: For a less pungent harissa, use only 5-6 chilies. Grill and skin 2 red peppers and remove the stems and seeds. Purée the red peppers and mix with the other ingredients.