Recipe - Harife Or Harissa But Not Yemonite

2 bn Cilantro (big; big bunches)
1 Entire head of garlic (big
head)
Dried peppers sufficient to
half fill a large mixing
bowl

From: faustink@neosoft.com (Doug Faust)

Date: Mon, 2 Sep 1996 17:01:25 0500 (CDT)
Don't remember the recipe, but did get this recipe for Harife from one of
my hot luck guests which sounds pretty close, and is just wonderful the
longer it sits. My thanks to the Ifrah's for the recipe notes, which I have
quoted liberally.

Harife has no exact quantities, just ingredients.

Having said that, all ingredients are followed with the quote "to desired
proportions"

rehydrated red peppers (pick your own heat level)

olive oil (extra Virginour preference)

cilantro

garlic

We usually make an half gallon jar, so these are my proportions (more or
less). The hotluck batch was a mix of ancho, thai, cayenne, and arbol
peppers.

Now the procedure: Usually we both deseed and destem the rehydrated
peppers, but this time we left the seed and placenta intact and just pulled
the stems off after they had rehydrated.

In a large food processor grind the peppers, add a little olive oil to make
it gooey scoop this goo into a large bowl.

Grind the garlic and add a little olive oil to make it gooey. scoop the
garlic goo into the bowl with the pepper goo. stir the goos.

trim the stems and fiberous stuff from the cilantro. grind the cilantro in
the food processor( no oil no goo in this step).

stir the goos and cilantro together drizzle olive oil into the bowl to semi
liquify the goos.

pour the preharife goo into a jar and top (literally) with olive oil.
cover jar with plastic wrap, and keep in the refrigerator.

let age about one week, if you can wait that long!

A North African (Tunisian) twist on this, is harissa. Jusy leave out the
cilantro and garlic and stop the process after you have pepper goo.

This is, generally served with couscous and mixed in with the broth by the
individual to his/her taste and then poured over the semolina.

CHILEHEADS DIGEST V3 #092

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