Recipe by Asma Khalfaoui
"This is a popular Tunisian condiment. It's a home made pepper paste that is sure to add an extra kick to just about anything and it is widely use in Tunisian cuisine. I add it to anything I want to spice up; in my home we use this just about everyday."
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dried red chile peppers
ground coriander seed
So different, exceptional. Caraway instead of toasted cumin? Wow. Check the other recipe for Harissa on allrecipes (By norm1, I think). With this I assumed to not toast the caraway (which is an important step with cumin in Harissa), and the final side is so bright, much less musky than with cumin. I implore you to make both. Both are different from what I had been making, yet they each have such individuality. I used this one to complement tabouleh, hummous and pita with yogurt. My opinion, but try it.
I lived in Tunisia for a couple of years and was thankful to find this recipe! It brings back so many memories and now some of my attempts to cook Tunisian food will taste more authentic. I did "cheat" however, and used a blender instead of a mortar and pestle. I added some water and olive oil to make sure it was the right consistency. Thanks for sharing this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/192 of a recipe
Servings Per Recipe: 192
Amount Per Serving
Calories from Fat: 2
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