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Marg CDN

It's a common flavouring in North African (so Mediterranean) cooking. I used to make it`until I

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Joined: Dec 10, 2005


Posted to Thread #13739 at 5:34 pm on Feb 10, 2009

got seriously hooked on the food of that locale. Now you can buy it easily. The advantage to making your own is that you can cool down the heat a bit, good for sensitive wimps such as I.

Here's one suggestion from online:

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.

For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies

For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies
Prep Time: 10 minutes
10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

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