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Recipe Source: cdkitchen.com
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Coriander Harissa
gregory alan anderson's
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Serves/Makes: 0.75 cup
Ready in: 30-60 minutes
- 2 ounces dried hot red chili peppers (stems and seeds removed)
- 4 cloves garlic, peeled
- 1 teaspoon ground caraway
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- extra-virgin olive oil
Soak the chili peppers in water for 30 minutes, until soft. Drain and pound with the garlic, spices, and a little salt with a pestle and mortar, or blend in a food processor, adding just enough oil, by the tablespoon, to make a soft paste. Press into a jar and cover with oil. This keeps very well for many weeks in the refrigerator covered with oil. Recipe Source: "The New Book of Middle Eastern Food" by Claudia Roden
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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