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CASABLANCA, NORTH AFRICA HARISSA BLEND DRY MIX RECIPE
This is a North African spice mix, but goes well with many Mediterranean and Middle Eastern recipes. Hot and spicy, but you can use tamer peppers when making it.
YOU CAN PURCHASE IT ALREADY TO EAT AS WELL
Note: Mina who is originally from Casablanca, makes an authentic Moroccan Harissa for sale.
A jarred Harissa product in either spicy or mild can be purchased online at GUTSY'S SOUPERMARKET From AMAZON, ABE'S MARKET or CASABLANCA FOODS -MINA
Harissa paste tastes good with couscous dishes, on cold meat
Harissa paste tastes good with couscous dishes, on cold meat sandwiches or sprinkle it onto meat before cooking. Great on broiled or barbecued meat, soups and stews, and even on sandwiches and spreads. In fact a condiment that is good on just about of everything.
IF YOU WANT TO MAKE IT YOURSELF, HERE IS THE RECIPE FOR A DRY MIX *Printed from THEGUTSYGOURMET.NET
3 ounces mild and hot chiles, dried mixture of anchos, New Mexican and guajillos
1 clove garlic, crushed with salt
1/4 teaspoon salt, for above
1 teaspoon coriander, ground
1 teaspoon caraway seed -- ground
1 red bell pepper -- roasted
1 teaspoon fine sea salt
1. Stem Seed and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30
minutes. Drain; wrap in cheese cloth and press out excesss moisture. Do the same for the red Bell
2. Grind chilies in food processor with garlic spices, red bell pepper, and salt. Add enough oil to make a
thick paste. Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil, close th with a
lid and keep refrigerated. Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.
TABLE HARISSSA SAUCE:
Serve at the table as an accompaniment to meat or fish. The harisssa will heighten the flavor of salads,
or as an accompaniment to Tunisian couscous:
• 4 teaspoons harissa paste,
• 4 yeaspoons water
• 2 teaspoon olive oil
• 1 or 2 teaspoons fresh lemon juice
1. Mix together in a small bowl and blend well makes 1/4 cup.
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