Friday, 19 October 2012
Harissa (north African)
Ingredients
Original recipe makes 40 - (1 teaspoon) servings
- 6 ounces bird's eye chilies, seeded and stems removed
- 12 cloves garlic, peeled
- 1 tablespoon coriander, ground
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 tablespoon dried mint
- 1/2 cup chopped fresh cilantro
- 1/2 cup olive oil
Directions
1. Position the chilies, beans, floor cilantro, cumin, sodium great and cilantro into a mixer or mixer. If the combination is too dry, add a bit of the olive oil. Shop in a dish or jar in the fridge with the staying oil added in a part over the top.
2. Make sure that the outer lining area is protected with a part of oil every time you use some. When you run out of Harissa you can use the oil to add taste to fried or cooked recipes.
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