ATaste of Africa/Dorinda Hafner 2002

Chermoula with Harissa
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
3 cups


INGREDIENTS:
HARISSA: 6 tablespoons dried red chiles 6 cloves garlic 1/2 cup ground coriander
1/3 cup ground cumin 1/3 cup salt 2/3 cup olive oil
CHERMOULA: 1 green onion, white part only, grated 3 cloves garlic, crushed 4 tablespoons chopped fresh flat-leaf parsley
4 tablespoons chopped fresh cilantro 1 tablespoon finely grated lemon zest 2 teaspoons ground cumin
2 teaspoons harissa (or more, according to personal taste) 1/2 teaspoon saffron powder 1/2 teaspoon salt
1/2 cup olive oil 2 tablespoons freshly squeezed lemon juice



1 When making harissa, it is advisable to wear cook's gloves for protection against the hot chiles. Traditionally, harissa is ground using a mortar and pestle, but you can use a food processor or blender. Clean the chiles by discarding the stems and seeds. Soak the peppers in just enough hot water to cover completely. Let stand for about 1 hour to soften. Drain off the water. Blend together the chiles and garlic, coriander, cumin, and salt into a paste. Very slowly drizzle the oil into the paste while the blade is still running until the mixture becomes a thick, smooth paste. Very slowly drizzle the oil into the paste while the blade is still running until the mixture becomes a thick, smooth paste. Store in a clean jar in the refrigerator. It will keep for 2 weeks.
2 Mix together the onion, garlic, parsley, cilantro, lemon zest, cumin, harissa, saffron, salt, olive oil and lemon juice in a mixing bowl. Cover and set aside in the refrigerator for 1 to 2 hours before use.

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