Cookbook:Harrisa

Harrisa is an extremely spicy chile paste used in North African cooking, mostly in Morocco, Tunisia and Algeria, although strains can be found in all neighboring countries.

Ingredients

 * Chiles, with stems and seeds removed
 * Olive oil
 * Garlic
 * Cumin
 * Cinnamon
 * Coriander
 * Caraway

Procedure

 * 1) Blend all ingredients together to form a smooth paste.
 * 2) Use or store in the fridge.

Notes, tips and variations

 * Mixed with mayonnaise, this paste makes an excellent side dish for chicken and cooked meats, particularly lamb. It can be used sparingly as a marinade or served with yogurt as a sauce.
 * By covering the paste with a little olive oil, it can be stored for several months allowing the sauce to take on a richer flavour. It is not recommended to store in a humid or damp environment.