Harissa(Moroccan Hot Sauce)

* Exported from MasterCook *

Harissa(Moroccan Hot Sauce)

Recipe By : The New Doubleday Cookbbok 1985 Ed.
Serving Size : 1 Preparation Time :0:00
Categories : Arab Mc
Spice Mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1/2 teaspoon cardamom seeds -- (dark inner seeds)
4 teaspoons chili pequins -- (whole dried pods)
10 whole cloves
1/2 teaspoon black peppercorns
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 cloves garlic(large)
1/4 cup olive oil

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