Harissa (Moroccan hot sauce)

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 6 dried red chillies, finely crushed
  • 10 whole cloves
  • 6 garlic pods, crushed
  • 1 tsp peppercorns
  • 2 whole preserved lemons (or salted or pickled lemons)
  • Salt
  • 1/2 cup olive oil (substitute vegetable oil)

Place cumin, coriander, cardamom, chillies, cloves and peppercorns in a small saucepan, set over moderately high heat, and toast spices 3 minutes, shaking pan frequently. Cool spices 2-3 minutes, transfer to a mortar, and crush thoroughly with a pestle. Add salt, lemons and garlic and crush all to paste. Transfer to a small jar, add oil, cover tight and store at room temperature. The sauce will keep for at least two weeks.


Anonymous said...

I would love to make this, but the recipe seems confusing. What is a garlic pod? How do you use the pickled lemons? The written recipe mentions limes, not lemons...?

Tractatus said...

Thanx a lot, I am very happy for my first comment!!

A pod is made up of many cloves, not the other way around. On a typical, small, pod you'll find about 12-20 cloves of varying sizes.
Read more: http://wiki.answers.com/Q/How_many_garlic_pods_are_in_a_clove_of_garlic#ixzz1C2U4OF6L

For the lemons you are right, I corrected it!

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