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Preserved Lemon Harissa |
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Print this Recipe NORTH AFRICA Makes about 2 cups Here’s a more sophisticated harissa flavored with fresh chiles and preserved lemons. The latter-one of the most distinctive flavors in Moroccan cuisine-are a sort of pickle made with fresh lemons and salt. You can buy them in North African and Middle Eastern markets and gourmet shops. A little of this intensely flavored pickle goes a long way. 4 to 10 jalapeno chiles, or other hot chiles, such as serranos (for a milder sauce, seed the chiles) 3 shallots, thinly sliced 2 cloves garlic, peeled 1 tablespoon lemons, chopped preserved 2 tomatoes, large, fresh, ripe, peeled and seeded 1 tablespoon paprika, hot or 1 1/2 teaspoons cayenne pepper 1/2 teaspoon cumin, ground 3 tablespoons vegetable oil 2 tablespoons lemon juice, fresh Salt and freshly ground black pepper, to taste 1. Place the chiles, shallots, garlic, preserved lemon, and tomatoes in a mortar and grind to a purée with the pestle, then work in the remaining ingredients, adding salt and pepper to taste. Or process all the ingredients at once in a blender. Go easy on the salt; the preserved lemon is already quite salty. 2. The harissa should be tart and spicy, but there should be more to it than just heat. Transfer to a bowl and serve immediately, or at least within 4 hours of making; serve at room temperature. Makes about 2 cups This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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