Real African Dishes: [MC-AllEthnic-Recipes] Paramount Harissa - North African Chilie Relish

Friday, October 5, 2012

[MC-AllEthnic-Recipes] Paramount Harissa - North African Chilie Relish - 3g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Paramount Harissa - North African Chilie Relish

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 ounces large dried Anaheim chilies -- or Dutch chilies, chopped
2 teaspoons cumin seeds
1/4 teaspoon caraway seeds
2 large garlic cloves -- chopped
1 teaspoon sea salt
3 1/2 Tablespoons tomato puree
1/4 cup olive oil

Soak chili in a little water for 2 hours. Drain, reserving soaking water.

Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to
a fine powder with caraway seeds.

Blend chili, garlic, and 1/3 cup reserved soaking water in a food
processor, then add spices, salt, and tomato puree. With motor running,
slowly pour in oil and blend until paste is smooth.

Spoon into sterilized jar, cover with a seal of oil, and seal. Keeps
refrigerated for up to 1 month.

Makes about 1 cup (16 one-tablespoon servings)

AuthorNote: Harissa is a staple in the North African, and more
specifically Tunisian, diet. It is used to add both flavor and color to
many preparations. Harissa is a counterpart to an Asian sambal, although
very much hotter on the palate as it has not been mellowed by cooking or
had the addition of sugar. It has a fiery taste and is traditionally
served as a condiment, like a relish. It is great with oil and a little
lemon juice for dipping bread, for mixing with olives, to enhance salads
or soups and cooked [cFavorites & favorites], as well as being an
automatic addition to any couscous preparation. As with all chili
preparations, test the water first - taste - and then use harissa
accordingly. The heat of the relish can be varied according to the type of
Mexican chilies, but if you want to give it an extra kick, add a few dried
Thai or other small Asian chilies, or the fiery habaneros.

Cuisine:
"North African/Maghreb"
Source:
"Stir by Christine Manfield, 2001"
S(Formatted by Chupa Babi):
"Sept 2012"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 45 Calories; 4g Fat (70.9% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
134mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fat.

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