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Harissa Korma

Ingredients
 

8 oz fresh hot chilies
1/2 tsp yellow asafoetida powder (or
1 garlic to your taste)
1 tsp ground caraway seeds
1 tsp salt
1 1/2 tsp fresh ground pepper
1 1/2 tsp ground cumin
1 tsp ground coriander
1 olive oil




 
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Preparation
 
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 [email protected] 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,
[email protected] using MMCONV. Archived through kindness of Karen
Mintzias, [email protected].

1.80á

 

 
Servings: 1

 

 

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