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Paula Wolfert
Harissa #1
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Preparation info
Makes
2½ tablespoons
Difficulty
Easy
Appears in
top 1000
The Slow Mediterranean Kitchen
By
Paula Wolfert
Published
2003
About
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Recipes
Contents
Ingredients
1
garlic clove
2
dried New Mexican chiles
, stemmed, seeded, and torn into 2-inch pieces, softened in
warm water
and squeezed dry
1
Africa
Tunisia
Condiment
Mediterranean
Vegan
Raw
Spicy
Gluten-free
Method
In a stone mortar or food processor, combine the garlic, chiles, sun-dried tomato, salt, le tabil or ground coriander, and ground caraway; pulse until pasty. Pulse in the oil by the teaspoon until thick and spreadable.
To serve as a dip, thin
2½
tablespoons
harissa wit