Real African Dishes: [MC-AllEthnic-Recipes] Tunisian Red Pepper Paste - Harissa ; 1g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Tunisian Red Pepper Paste - Harissa

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Aleppo red pepper flakes -- (1 1/2 ounces) or 8 dried New Mexican chili peppers or 1/3 cup red pepper flakes mxed with 1 tablespoon paprika
1 teaspoon roasted garlic and pepper paste -- (see below) or 1 garlic clove minced
1/4 teaspoon ground coriander
1 teaspoon ground caraway
2 teaspoons water -- to 3 teaspoons
1 tablespoon olive oil -- to 2 tablespoons

In a food processor, process the pepper flakes with the garlic paste,
coriander, caraway, 2 teaspoons water, and 1 to 2 tablespoons olive oil to
make a thick paste (more water and oil may be needed). Pack tightly in a
small jar and top with some olive oil to cover. Keep in the refrigerator.

Keeps for 6 months or more.

Makes a generous 1/3 cup (5 rounded one-tablespoon servings)

Note: if you are using dried New Mexican chili peppers, remove the stems
and seeds and soak in warm water for 10 to 12 minutes. Wrap them in
cheesecloth and press to remove as much water as possible, then proceed as
described for crushed red pepper without adding any water.

AuthorNote: I first learned about this marvelous hot chili pepper paste
from food writer Paula Wolfert, who knows more about North African and
Mediterranean cooking than anyone else. She extolled the virtues of
homemade Tunisian harissa, and when I tried it during a visit to Tunisia,
I became addicted immediately. It is incredible how just a small amount
gives great depth of flavor to salads, sauces, stews, and dressings. I
also like to mix a little harissa with a fruity olive oil and place it on
the dinner table for bread dipping.

Following is a variation of Paula's recipe.

Roasted Garlic and Pepper Paste
10 whole heads of garlic
1/2 cup olive oil, approximate
sea salt
1 1/2 teaspoons Aleppo crushed red pepper, or red pepper flakes

Preheat the oven to 350F.
Cut about 3/4-inch off the top of each garlic head and pour about a
teaspoon of olive oil over the exposed flesh. Season with a little sea
salt, then wrap 2 or 3 heads together in aluminum foil. Bake in the oven
for 1 to 1 1/2 hours or until very soft.
Let cool a little, then open the foil and squeeze the garlic cloves from
their husks into a small bowl. Add the red pepper, stir well to mix, and
transfer to a jar, pressing well so that no air pockets are formed. Top
with olive oil and seal with the lid.
This will keep for 2 to 3 months in the refrigerator.
Makes 1 1/2 cups

Cuisine:
"MidEastern"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"1/3 cup"
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Per Serving (excluding unknown items): 28 Calories; 3g Fat (86.9% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fat.

Nutr. Assoc. : 0 20130 0 900252 0 0