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  Harissa (Korma)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 200
Ingredients:
8 oz Fresh hot chilies
1/2 tsp Yellow asafoetida powder (or
Garlic to your taste)
1 tsp Ground caraway seeds
1 tsp Salt
1 1/2 tsp Fresh ground pepper
1 1/2 tsp Ground cumin
1 tsp Ground coriander
each Olive oil
Instructions:
Place the chiulies in a processor and chop until coarsely ground. Add
the other ingredients (except oil) and process until smooth. Store
the sauce in a small jar with a thin layer of olive oil on top. Keep
in fridge. Use as needed.

Source: Harissa is hot pepper sauce from North Africa. I found this
recipe in Korma's Great Vegetarian Dishes p.131

Posted by ACHRISTMANN@csunet.ctstateu.edu to the Fatfree Digest
[Volume 15 Issue 14] Feb. 14, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á
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