Harissa

INGREDIENTS:

four (one hundred fifteen g) ounces dried chilies, soaked overnight
eight cloves garlic, sliced
half tablespoon ground coriander
one tablespoon ground caraway
two tablespoons mint, chopped
two tablespoons cilantro leaves, sliced
one tablespoon fresh parsley leaves, sliced
half tablespoon rock salt
one tablespoon tomato puree
one tablespoon sugar
two tablespoons extra virgin olive oil

INSTRUCTIONS:

Simmer the chilies for two minutes in a little water and soak for one hour.

Strain.

Mix with all the remaining ingredients in a food processor till soft.

Pass through a sieve to eliminate any lurking chili seeds.

Fit in a sterilised glass jar, dribble extra olive oil over the surface to create an airtight seal.

Chill.

For more tasty Ethiopian Recipes view my page.
Hive account@ethiopianrecipes