Don't know if you've already seen these, but I pass them on just in case.
Red Pepper Spice - Harrisa
FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1997. INGREDIENTS:
2 tablespoons caraway seed -- ground
5 cloves garlic -- crushed
1/2 cup cayenne pepper -- ground fresh
1/4 cup cumin
2 tablespoons salt
1/2 cup olive oil
DIRECTIONS:
Thoroughly mix all ingredients. Store in a glass jar with a tight-fitting lid; refrigerated. Unknown shelf-life.
Serving Size : 1
(From http://members.tripod.com/~Djebbana/recipes.html)
MORROCAN RED PEPPER SAUCE
(Harissa)
Makes 1 cup
2 tablespoons cayenne pepper
1 tablespoon ground cumin
2 garlic cloves, peeled
1/2 teaspoon salt
1 cup olive oil
Using a mortar and pestle, crush the spices, salt and garlic together to form a paste. Heat a frying pan,
add the olive oil and spice mixture. Cook, stirring constantly over medium heat, for five minutes. Serve with couscous dishes.
(From The Frugal Gourmet On Our Immigrant Ancestors, contributed by Eva Zane, from her book Middle Eastern Cookery.
