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Does anyone have the recipe??? I think that is what I ate - warm and sweet .. and it was sooooooooo good
Posts: 431 | From: beantown | Registered: Nov 2006
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I google it and found Nothing... Maybe my H gave me the wrong name.. I was in a round pan and Kept in hot water so it was served warm.. It was very sweet and grainy - like made out of wheat. It was cut into a retangle and wrapped in a paper
Posts: 431 | From: beantown | Registered: Nov 2006
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I brought home these perfect pans to cook this is.. If anyone has any other home recipe let me know Posts: 431 | From: beantown | Registered: Nov 2006
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Harissa is a common ingredient in North African recipes. Didn't see a recipe for it here so I'm sharing one I found somewhere.
2 ounces mildly hot dried chilies (eg Guajillo) 2 ounces mild dried chilies (eg Anaheim) 5 cloves garlic, peeled 2 tablespoons water 2 tablespoons extra virgin olive oil 1/2 teaspoon freshly ground caraway seeds 1/4 teaspoon freshly ground coriander seeds 1 1/2 teaspoons salt extra virgin olive oil, for topping off
Soak the dried chillis in tepid water to cover until softened, about 45 minutes to 1 hour. Drain and remove the stems and seeds. Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides. Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt. Store in a jar and top off, covering the surface of the paste with a layer of olive oil. Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air otherwise it will spoil. Variation: To make a hot harisa, use 4 ounces dried guajillo chillis and 1/ 2 ounce dried de Arbol chillis. Note: To make salsa al-harisa, that is, harisa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil, 2 tablespoons water and 1 tablespoon finely chopped fresh parsley leaves.
Posts: 586 | From: Styx | Registered: Dec 2006
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.. and it was sooooooooo good
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