HERISSA DIYARI (HOMEMADE HERISSA)

Herissa is used to add flavour to a lot of Tunisian dishes. In some of them
herissa is a necessary ingredient, but in some others it is optional,
depending on the tastes and customs of the different regions.

250 g dried peppers
50 g dried garlic
100 g caraway seeds
1 tablespoon salt

Tail the peppers, discard the pips and peduncles, soak in cold water for 15
minutes then drain well. Peel the cloves of garlic, sort out the caraway
seeds then, with a pestle and mortar, pound all the ingredients together
with a spoon of coarse salt. When the substance becomes homogenous conserve
in a glass jarr and cover with oil.

country : Tunisia
course : condiment

source : Tunisian Gastronomy / Mohamed Kouki