Recipe - Harissa (Korma)

8 ounce Fresh hot chilies
One half teaspoon Yellow asafoetida powder (or
Garlic to your taste)
1 teaspoon Ground caraway seeds
1 teaspoon Salt
1 One half teaspoon Fresh ground pepper
1 One half teaspoon Ground cumin
1 teaspoon Ground coriander
x Olive oil

Place the chiulies in a processor and chop until coarsely ground. Add the
other ingredients (except oil) and process until smooth. Store the sauce in
a small jar with a thin layer of olive oil on top. Keep in fridge. Use as
needed.

Source: Harissa is hot pepper sauce from North Africa. I found this recipe
in Korma's Great Vegetarian Dishes p.131

Posted by ACHRISTMANN@csunet.ctstateu.edu to the Fatfree Digest [Volume 15
Issue 14] Feb. 14, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini