Real African Dishes: [MC-AllEthnic-Recipes] Tunisian Hot Pepper and Onion Paste - Hrous

* Exported from MasterCook *

Tunisian Hot Pepper and Onion Paste - Hrous

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound onions -- thickly sliced
3 tablespoons coarse salt -- to 4 tablespoons
2/3 teaspoon turmeric
12 dried New Mexican chili peppers -- to 15 dried peppers
1 1/2 teaspoons coriander seeds
2 tablespoons caraway seeds
1/2 teaspoon ground cinnamon
1 tablespoon dried organic rosebuds -- (optional)
4 tablespoons olive oil -- to 5 tablespoons

In a deep dish, combine the onions with the salt and turmeric. Let stand
for about 3 days, until the onions become very soft. Transfer the onions
to a sieve lined with cheesecloth and let them drain. Gather the ends of
the cloth and squeeze the onions to extract all of their liquid. You may
find that this process works better if you divide the onions into batches.

Cut off the stems and discard the seeds of the chili peppers. Cut the
peppers into flat pieces and toast over low heat in an ungreased frying
pan, removing them from the pan as soon as they start to give off their
aroma, about 10 minutes. Let cool a little. In a blender, spice grinder,
or clean coffee grinder, in batches, grind the toasted chilies with the
coriander, caraway, cinnamon, and rosebuds.

Combine the spice mixture, drained onions, and olive oil, and wearing
rubber gloves, knead to mix well. Pack into a 1 1/2-cup jar and top with
more olive oil.

Hrous will keep for about 3 to 5 months in the refrigerator.

Makes 1 cup (16 one-tablespoon servings)

AuthorNote: This delicious hot pepper paste, a specialty of southern
Tunisia, is different from harissa in two significant ways; it is made
with onions instead of garlic and it contains more spices. In the
tractional recipe for this flavorful paste, large quantities of onions are
sprinkled with salt and turmeric and left to ferment in clay jars for
about three months before the chili peppers and spices are mixed in. The
following much simpler version is based on Paula Wolfert's recipe,
included in her marvelous book, "The Cooking of the Eastern
Mediterranean".

Use Hrous to flavor tomato sauces, stews, soups, and - of course -
couscous dishes. Also mix a little Hrous with olive oil and use it for
bread dipping at the table.

Cuisine:
"MidEastern"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 40 Calories; 4g Fat (77.2% calories
from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1059mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable;
1/2 Fat.

Nutr. Assoc. : 0 0 0 926642 0 0 0 0 0