On Thu, 14 Jun 2001 12:38:16 +0200, Waldemar Krzok
<w...@z...fu-berlin.de> wrote:

>> przepis znalazlem
[...]
>dawaj jak jest, byle szybko ;-)

no to daje:

Harissa

This potent North African condiment is especially good and spicy when
made at home, but it's available at Middle Eastern groceries--and, of
course, at Draeger's.

SERVINGS: MAKES ABOUT 3/4 CUP

INGREDIENTS:

1 1/2 cups (loosely packed) hot dried red chiles (about 1 ounce)
1/3 cup olive oil
3 garlic cloves, minced
1 teaspoon caraway seeds, ground in a spice grinder or mortar
1 teaspoon ground coriander
1/2 teaspoon ground cumin
Salt

MAKE AHEAD

The Harissa can be refrigerated for up to 1 week.

STEPS:

1. In a small saucepan, cover the chiles with water. Boil over
moderately high heat until slightly softened, about 2 minutes. Cover
and let soak for 1 hour.

2. Drain the chiles, reserving the soaking liquid, and transfer them
to a food processor. Add the oil, garlic, caraway, coriander and cumin
and season with salt. Puree until smooth, adding enough of the
reserved chile liquid to blend the sauce. Transfer to a bowl.

--
smacznego
Rysiek