Real African Dishes: [MC-AllEthnic-Recipes] Moroccan Harissa Sauce - Salsit Harissa; 1g Carbohydrate; trace Dietary Fiber

Saturday, June 5, 2010

[MC-AllEthnic-Recipes] Moroccan Harissa Sauce - Salsit Harissa; 1g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Moroccan Harissa Sauce - Salsit Harissa

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons cayenne pepper -- or crushed red pepper
1 teaspoon fennel seeds
1 teaspoon caraway seeds
1 teaspoon ground cumin
2 garlic cloves -- crushed
1/2 teaspoon kosher salt
3/4 cup extra-virgin olive oil

Grind the spices, garlic and salt together with a mortar and pestle or in
a spice or coffee grinder. Just before serving, add the olive oil to the
spice mixture. Place in a medium saucepan. Cook over medium heat, stirring
constantly, for 5 minutes or until flavors are incorporated. Let cool, and
store in a tightly sealed container in the refrigerator.

Makes 3/4 cup (12 one-tablespoon servings).

AuthorNote: Harissa sauce is a fiery Moroccan condiment used to add flavor
and heat to poultry, meats, and fish. Keep in mind that using cayenne
pepper will make the sauce very hot, whereas using crushed red pepper will
be milder. The sauce can be stored in an airtight container in the
refrigerator for up to a month. Harissa can also be purchased bottled
[prepared] at Middle Eastern markets.

Cuisine:
"MidEastern"
Source:
"The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi):
"May 2010"
Yield:
"3/4 cup"
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Per Serving (excluding unknown items): 125 Calories; 14g Fat (96.4%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0