Black Olives with Harissa
recipe comes from Christina Al-Sudairy's web site,
Middle Eastern Recipes.
The recipe originates in Palestine and Jordan and actually
comes from 'Gourmet' magazine, August 1994
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spicy North African condiment called harissa is
often mixed with olives or served with salads,
couscous, or tagines - meat or poultry stews.
pound oil-cured black olives (preferably Moroccan)*
1 teaspoon cuminseed
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 hot red dried chilies*,
stemmed but not seeded (about 2 inches in length)
2 garlic cloves
1/2 teaspoon coarse salt, or to taste
1 medium red bell pepper, roasted (procedure
follows) and chopped coarse
1 tablespoon olive oil
at Middle Eastern or Mediterranean markets
a colander rinse olives under cold water 1 minute
and in a large bowl cover with cold water. Soak
olives 4 hours to remove excess salt and drain
a mortar with a pestle, an electric spice grinder,
or a cleaned coffee grinder grind seeds fine.
If using mortar and pestle, add chilies, garlic,
and salt and pound to taste. If using a spice
or coffee grinder, transfer seeds to a small
food processor and add chilies, garlic, and
salt. Grind mixture to a paste. Add pepper and
oil and pound or purée to a coarse paste.
a large bowl stir together harissa and olives
and marinate, covered and chilled, at least
6 hours or overnight. Olives may be prepared
1 week ahead and kept chilled, covered.
olives at room temperature.
a long-handled fork, char peppers over an open
flame or on a rack set over an electric burner,
turning, until skins are blackened, 4 to 6 minutes.
(Or to broil peppers on rack of a broiler pan
under a preheated broiler about 2 inches from
heat, turning every 5 minutes, 15 to 20 minutes,
or until skins are blistered and charred.)
peppers to a bowl and let stand, covered, until
cool enough to handle.
peppers whole, peel them, starting at blossom
off pepper tops and discard seeds and ribs.
about 3 cups
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