Crisis averted.
Popular throughout Northern Africa, harissa is to Tunisians what chips and salsa is to us at a Mexican restuarant- the forever opening act to the main show. They serve it with warm bread and also use it to spice up recipes. I’m totally addicted to it and going to miss it terribly when we leave.
If anyone wants to make it for me at Christmas here’s a recipe…
• 11 ounces dried red chile peppers
• 3/4 cup chopped garlic
• 2 cups caraway seed
• 1/2 teaspoon ground coriander seed
• 2 teaspoons salt
Directions
1. Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.
Put a tablespoon or so on a plate with raised edges and pour a generous amount of extra virgin olive oil on top and serve with warm bread and olives. Spicy deliciousness!
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