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Recipe: Harissa

Here is a fiery-hot spice paste from Tunisia.  This is based on Gabe
Mirkin's recipe.  Gives punch and flavor.  Add to stews, bean salads,
vegetable couscous dishes.  Just made some, it's quite tastey and the
Italian dressing gives it just the right texture -- very similar to
oil-based harissas I have known.  


1/2 t caraway seed
1 T cayenne pepper
1/2 T ground cumin
1/2 t salt
1 small clove garlic, finely minced
2 T fat-free italian salad dressing

Grind caraway seed in coffee grinder, mini-food processor, or with a
morter and pestle.  Mix caraway, cayenne, cumin, and salt together.
Add garlic, mix.  Add dressing and mix well.  Store covered in the
refrigerator.  A little goes a long way.

Michelle Dick             artemis@xxxxxxxxx              East Palo Alto, CA