*  Exported from  MasterCook  *

                       Harissa(Moroccan Hot Sauce)

Recipe By     : The New Doubleday Cookbbok 1985 Ed.
Serving Size  : 1    Preparation Time :0:00
Categories    : Arab                             Mc
                Spice Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     cumin seeds
   2      teaspoons     coriander seeds
     1/2  teaspoon      cardamom seeds -- (dark inner seeds)
   4      teaspoons     chili pequins -- (whole dried pods)
  10                    whole cloves
     1/2  teaspoon      black peppercorns
     1/2  teaspoon      cayenne pepper
   1      teaspoon      salt
   2      cloves        garlic(large)
     1/4  cup           olive oil

Place cumin, coriander, cardamom, chili pequins, cloves and peppercorns  in
a small saucepan, set over moderately high heat, and toast spices 3-4
minutes, shaking pan  frequently. Note: cumin seeds will turn bitter if
browned.  Cool spices 2-3 minutes,  transfer to a mortar, and crush
thouroughly with a pestle.  Add cayenne, salt and garlic and crush all to
paste. Transfer to a small jar, add oil, cover tight and store at room
temperature.  Sauce  will keep several weeks. Use sparingly to flavor hot
sauce for couscous, meatballs, and meat  loaves.  Replenish oil each time so
that the spice mixture is covered at all times by about 1/3 in  oil.


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NOTES : When making harissa, you may substitute crushed or ground spices
for the whole and omit roasting them, but the flavor of the harissa will not
be as intense. Mcformatted by Jazzbel@batelnet.bs