it’s saturday night, here’s something quick and dirty.
actually it’s quick, but not dirty. i just wanted to say that, ’cause it’s hot.
or as hot as you want it to be.
if you don’t have garlic scapes in your garden, i bet they’re at your farmers market right now.
if not, use 1/2 the amount of ‘regular’ garlic.
and please, start with whole coriander and caraway, then grind it with a mortar and pestle.
garlic scape harissa
4 garlic scapes, top bulbs only (save the rest for another use)
4 dried new mexican chiles (or another type of mild chile)
1 dried cayenne chile
3 sun-dried tomatoes (not the kind in oil)
1/2 teaspoon ground caraway
1 & 1/2 teaspoons ground coriander
1 & 1/2 teaspoons coarse sea salt
approximately 3 tablespoons buttery olive oil
1. soak the chiles and tomatoes in warm water for a few minutes to soften. when soft, squeeze out excess water.
2. put everything except the olive oil in a small bowl of a food processor, or a blender, or this.
3. drizzle the oil in, or add 1/2 tablespoon at a time, until you get a spreadable paste like consistency. transfer to a jar, seal and put in fridge.
this north african condiment will last refrigerated for about 1 month at best keeping quality.
i smear it atop halved hard-boiled eggs, stir it into olive-oiled chickpeas with parsley and preserved lemon. or add a little more oil, a squeeze of lemon, drizzle it over yogurt cheese – and tuck it in a pita bread. and much more.