Harissa is a paste of red chillies from the Maghreb . It is most often made of small dried chili peppers , garlic , oil , salt and some spices . Harissa can be used both as a condiment or as an ingredient. It is often used to flavor dishes such as couscous or kefteji .
Harissa is the national sauce in Tunisia , but can also be found in other cuisines of North Africa and Israel , where it was introduced by Tunisian Jews.
Recipe for 50 grams
• 50g dried red chilies ;
• 2 cloves of garlic;
• 2 teaspoons coriander seeds ;
• 1 and ½ tsp. coffee cumin ;
• 1 tsp. Coffee caraway seeds ;
• 1 teaspoon dried chopped mint ;
• extra virgin olive oil fine .
Seed the red peppers and cut into pieces . Soak for about 20 minutes in hot water . Drain and pound in a mortar. Crush the garlic with a little salt . Mix all ingredients . Add 2 tsp. tablespoons oil . Pour in a pot and cover in a layer of oil . Put in refrigerator . Harissa can be kept 6 weeks.