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INGREDIENTS

1 1/2 ts Ground cumin
2 Cloves garlic salt
1 ts Caraway seeds
2 ts Coriander seeds
olive oil
1 ts dried mint leaves ; Crushed
50 g dried red chilies

Servings

INSTRUCTIONS

This fiery Tunisian chili sauce, also found in Algeria and Morocco, is used in cooking, particularly in the vegetable or meat tagines (stews) that accompany couscous, and as a table condiment, rather like Indonesian sambals. The sauce can be bought ready-made in small cans, but it is easy to make at home and keeps for up to 6 weeks in the refrigerator. Remove the seeds and tear the chilies into pieces. Soak them in warm water until they soften (about 20 minutes). Drain, and pound or process. Crush the garlic with a little salt. Pound or blend all the ingredients to a paste, then stir in 15-30 ml (1-2 tbsp) of olive oil, Transfer to a jar, cover with a layer of olive oil, and refrigerate. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632 by "Mary Spyridakis" on Jun 2, 97

NOTES

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Harissa (Tunisian Chili Sauce)

1 1/2 ts Ground cumin 
2 Cloves  garlic salt 
1 ts Caraway seeds 
2 ts Coriander seeds 
  olive oil 
1 ts dried mint leaves Crushed
50 g dried red chilies

This fiery Tunisian chili sauce, also found in Algeria and Morocco, is used  in cooking, particularly in the vegetable or meat tagines (stews) that  accompany couscous, and as a table condiment, rather like Indonesian  sambals. The sauce can be bought ready-made in small cans, but it is easy  to make at home and keeps for up to 6 weeks in the refrigerator.    Remove the seeds and tear the chilies into pieces. Soak them in warm water  until they soften (about 20 minutes). Drain, and pound or process. Crush  the garlic with a little salt. Pound or blend all the ingredients to a  paste, then stir in 15-30 ml (1-2 tbsp) of olive oil, Transfer to a jar,  cover with a layer of olive oil, and refrigerate.    Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991  ISBN 0-670-83437-8 The book is lavishly illustrated with full color  photographs of the herbs and spices- whole, mixed, ground.    Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632  by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97

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Nutrition

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Serving Size: 1 Serving (98g)
Recipe Makes: 1

Calories: 296
Calories from Fat: 264 (89%)

Amt Per Serving		% DV

	Total Fat 29.4g	39 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 21.1g
	Polyunsanturated Fat 3.3g
Cholesterol 0mg		0 %
Sodium 3894.5mg		134 %
Potassium 337mg		9 %
Total Carbohydrate 9.7g		3 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 6.4g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 296

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