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Harissa

Fairly piquant but nowhere near as hot as zhug, this condiment is a great enhancer of any sandwich and many kinds of salads. 

Ingredients (makes 2 cups)
  • 1/2 kg (1 lb 2 oz) dried sweet red peppers
  • 2-3 dried hot red peppers
  • 10 cloves garlic
  • 1/2 cup olive oil
  • 1 tablespoon salt
  • 1 tablespoon ground cumin
  • Juice of 2 lemons
     
  1. Grind the dried peppers and the garlic with a mortar and pestle or in a meat grinder . A blender may be used as well, but will produce a more liquid harissa.
  2. Stir in the olive oil, salt, cumin and lemon juice. Taste and adjust the seasoning.

Variation: Add some fresh parsley or fresh coriander while grinding the peppers and garlic.


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 Photo: Danya Weiner (from "The Magic of Moroccan Cuisine")
 
 
 
 




 


 

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