Chef Cheryl D'Souza - Manitoba Club - January 11, 2016
Harissa
Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan,
Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes.
- 10-12 dried red chili peppers
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seeds
- 1/2 teaspoon cumin
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep fora month in the refrigerator.
Za’atar
Za'atar to Middle Eastern cooking is like what Essence is to Emeril. Za'atar is a spice blend that
is so versatile! It can be used on meats, veggies, rice, and breads.
- 1/4 cup sumac
- 2 tablespoons thyme
- 1 tablespoon roasted sesame seeds
- 2 tablespoons marjoram
- 2 tablespoons oregano
- 1 teaspoon coarse salt
Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients
and mix well.
Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored
properly, za'atar can be used from 3-6 months.
MIXED SPICES (BAHARAT)
- ½ cup black pepper corns
- ¼ cup coriander seeds
- ¼ cup cloves
- 1/3 cup cumin seeds
- 2 tsp cardamom seeds
- ¼ cup nutmeg powder
- ½ cup paprika
- ¼ cup cinnamon powder
Place first 5 ingredients in a grinder and grind to powder. It may be necessary to combine whole
ingredients and grind ½ cup mixture at a time. Add the last 3 powder ingredient and mix well.
Store in an air tight jar and use as specified.