Harissa (Kopie)

*****
Contributed by Gary Danko

SERVINGS: Makes about 3/4 cup

This potent North African condiment is especially good and spicy when made at home, but it's available at Middle Eastern groceries—and, of course, at Draeger's.

1 1/2 cups (loosely packed) hot dried red chiles (about 1 ounce)
1/3 cup olive oil
3 garlic cloves, minced
1 teaspoon caraway seeds, ground in a spice grinder or mortar
1 teaspoon ground coriander
1/2 teaspoon ground cumin
Salt

In a small saucepan, cover the chiles with water. Boil over moderately high heat until slightly softened, about 2 minutes. Cover and let soak for 1 hour.
2. Drain the chiles, reserving the soaking liquid, and transfer them to a food processor. Add the oil, garlic, caraway, coriander and cumin and season with salt. Puree until smooth, adding enough of the reserved chile liquid to blend the sauce. Transfer to a bowl.

Make Ahead The Harissa can be refrigerated for up to 1 week.

From The Store Next Door
Published November 1997

http://www.foodandwine.com/recipes/harissa