Harissa #2

Name: Harissa #2
Yield: Makes ½ cup
Cuisine: Tunisia
Ingredients: 7 dried Nabeul peppers or a mixture of chipotle and New Mexican dried chiles; 3 tablespoons extra virgin olive oil; ½ teaspoon le tabil or ground coriander; ½ teaspoon Freshly ground pepper; ½ teaspoon ground caraway; ¼ pound juicy onions, peeled and thinly sliced; Pinch of turmeric; 2 tablespoons Coarse salt; 1 good mixture of ground dried rosebuds, optional; 1 good pinch of ground cinnamon

Preparation info

Makes
½ cup

Difficulty
Easy

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

More often called harous, this harissa is the preferred sauce in Southern Tunisia for soups, couscous, salads, and meat dishes. It is far more complicated to make than the harissa above but is worth the effort as it is more complex in flavor. It will keep under olive oil for a year in the refrigerator.

Ingredients

¼ pound juicy onions, peeled and thinly sliced
Pinch of turmeric
2 tablespoons

Africa
Tunisia
Condiment
Spicy
Gluten-free
Raw
Vegan
Mediterranean

Method

In a wide shallow bowl, mix the onions, turmeric, and salt. Let stand until soft and very wet, from 1 to 3 days.
Place a handful of the onions in cheesecloth and squeeze until very dry. Repeat with the remaining onions.
Stem, seed, and break up the dried chile peppers. Carefully toast them in an ungreased skillet over low heat until they give off their a