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Harissa Sauce (Moroccan-Style Hot Spice Blend)

1 teaspoon ground caraway
2 tablespoons cayenne pepper
1 tablespoon ground cumin
1 clove garlic
1/2 teaspoon salt
1/4 cup olive oil or low-fat Italian salad dressing

Mix the dry spices in a small refrigerator container. Peel the garlic clove and press it through a garlic press into the dry spices. Add the oil or salad dressing and mix well. Store covered in refrigerator. Very hot!

Yield: About 1/4 cup

Note: A little Harissa goes a long way! Stir in a tiny bit while you cook, and taste before adding any more. Or let each person mix a little dab into their own portion of any stew or soup -- vegetable, bean or seafood. Be sure to caution anyone who is not familiar with Harissa. The Harissa will keep indefinitely in a closed container in your refrigerator.

June 21st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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