Real African Dishes: [MC-AllEthnic-Recipes] Tunisian Onion-Red Pepper Paste - Hrous ; 4g Carbohydrate; 2g Dietary Fiber

Saturday, August 20, 2011

[MC-AllEthnic-Recipes] Tunisian Onion-Red Pepper Paste - Hrous ; 4g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Tunisian Onion-Red Pepper Paste - Hrous

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 fresh onions -- peeled and thinly sliced
1/4 teaspoon turmeric
3 tablespoons coarse salt
12 dried New Mexican chilies
1 teaspoon Tunisian tabil -- spice mix, see below
1 teaspoon ground caraway seed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/3 cup olive oil

In a mixing bowl, combine the onions, turmeric, and salt and let stand until soft and wet, about 3 days.

Drain the onions and press out all moisture. Stem and seed the chilies. Grind to a powder in a blender or food processor with the spices and the onions, blending well. Pack into a sterile mason jar, cover with oil, and close tightly. Keep refrigerated.

Makes 1 cup (16 one-tablespoon servings)

AuthorNote: Hrous is a popular condiment in southern Tunisia, where women make it once a year, preparing a combination of lightly fermented onions with dried red peppers, then seasoning with plenty of spices.

I first published this recipe in the revised edition of my "Mediterranean Cooking". I offer it again because it's so stunning and because it's needed for several recipes in this book.

If you make hrous, I promise you won't be disappointed. And if you make it and then forget to use it for a while, all the better! Hrous, you see, mellows beautifully in the refrigerator, reaching a truly glorious state after six months. For this reason, I urge you to make it as soon as possible.

PAULA'S TUNISIAN SPICE MIX - TABIL
1 tablespoon ground coriander seeds
1 teaspoon ground caraway seeds
1/4 teaspoon garlic powder (optional)
1/4 teaspoon ground red pepper
1/4 teaspoon curry powder

Mix and store in a tightly covered jar.
Makes about 4 1/2 teaspoons
This is a popular spice mixture used in recipes for Tunisian salads, stews, and couscous.

Cuisine:
"North African/Maghreb"
Source:
"Mediterranean Grains and Greens by Paula Wolfert, 1998"
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 64 Calories; 5g Fat (71.4% calories from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1063mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

Nutr. Assoc. : 4294 0 0 927209 27171 900252 0 0 0