This is a typical version of harissa, although caraway seeds and tomatoes are often used in variations. It's a little trouble to make it, especially if you were to use the traditional method of grinding the ingredients with a mortar and pestle, but it keeps for months when stored in a jar with a tight-fitting lid with olive oil poured over the top.
|Recipe by Lisa Turner|
Cuisine: North African
Published on May 19, 2007
Plenty of dried hot chili peppers, garlic and roasted cumin seeds give this traditional Tunisian condiment a characteristic burst of fire that works wonderfully for couscous, flatbreads, vegetables, soups, stews and salad dressings
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