Re: [CH] (no subject)
GarryMass@aol.com
Tue, 27 Apr 1999 09:18:36 EDT
In a message dated 4/27/99 7:12:01 AM Eastern Daylight Time,
lukasz@midcoast.com.au writes:
> Had some Harissa the other day. Got it at an Italian owned Deli at Fairy
> Meadow south of Sydney
I learned about Harissa (North African Hot Sauce) in the "Change of Heart"
program for exercise, Tai Chi, and low fat cooking that I attend.
(Mediterranean Diet)
Far superior to the "tubed" version (sorry to be doctrinaire) is this one
similar to the one sold in the Great Central Market in Tunis:
Alter amounts of hot stuff to suit
12 mild to medium dried chiles (Ancho, Mulatto, Pasilla, Rocotillo)
4 hotter dried chiles (Jalapeno, Mirasol, Chipotle, Pulla [Puya],
Serrano)
1-2 very hot dried chiles (from Aji to Habbie)
2 tbs coriander seeds
1 tbs caraway seeds
sea salt to taste
5 (or more) coarsely chopped garlic cloves
extra virgin olive oil (as needed to make thick or thin paste)
1/2 tsp ground cumin
Cover the dried chiles with boiling water and set aside. In mortar and
pestle, pound the coriander and caraway to powder. Add garlic and pound to
paste. Add softened chiles and pound to coarse paste, pouring in about 1/4
cup olive oil. Keeps in fridge 2-3 weeks. (Yes, you can use chile powders
instead of refreshing dried chiles and a blender instead of mortar and
pestle.)
According to the Mediterranean Diet Cookbook (Nancy Harmon Jenkins) the goal
is to "spice" up otherwise bland vegetables with a complex and piquant sauce
in recipes where meat is treated as a condiment rather than the main
ingredient.
I have some chili recipes that do the same, Email for copies.
Gareth