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Cooked by: Chef / Ethnicity: Arab cuisine / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Place cooked chick peas in a blender. Add onion, parsley, garlic, stock, soda, spices, salt & pepper. Process until smooth. Place in a glass bowl & refrigerate until firm, 20 to 30 minutes. Shape into 12 patties. Dust lightly with flour & fry in hot oil, turning frequently until browned & crisp. Drain on paper towels. Put a pattie in a pita pocket, top with salad & a little harissa if desired. HARISSA: Place peppers & garlic in a processor & process until coarsely ground. Add remaining ingredients except the olive oil & process until smooth. To store, place in a small jar, top with a thin layer of olive oil & refrigerate till ready to use. Makes 1 cup.
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HARISSA SAUCE
4 or 5 fresh hot red chiles, or 10 dried red chiles
3 or 4 garlic cloves
3 Cup(s) aromatic broth
2 Tablespoon(s) minced cilantro
3 1/2 to 4 lbs chicken parts, fat removed
-1 (s)
2 onions chopped
8 Carton(s) pods, punctured
3 2-inch cinnamon sticks
10 to 15 peppercorns
1 Cup(s) chick-peas soaked
4 strips orange rind
1/2 Teaspoon(s) saffron
1 nutmeg
10 to 15 sprigs cilantro
1/2 Pound(s) carrots, scraped, cut in chunks
1 1/2 pumpkin, peeled, cut in chunks
2 sweet red peppers, seeded, quartered |
Directions:
If using the dried chilies, soak them in a cup of hot water for 1
hour, then drain. Pound or mince the chilies, garlic and salt into a
paste. Mix all or some of this paste, according to the degree of
hotness desired, with the broth, and serve hot, garnished with the
cilantro.
Aromatic Broth:
Put the chicken parts, turkey neck and giblets, butter, onions,
cardamom, cinnamon sticks, peppercorns and cloves into a heavy pan.
Cover and cook over medium-low heat for about 20 minutes, stirring
occasionally.
Before the mixture begins to brown, add the remaining ingredients
(except chopped cilantro). Cover and simmer for 1 hour, skimming off
as much fat as possible. Raise the heat to medium and let the broth
cook, uncovered, for 1 hour. The broth should reduce to about 7 cups
during this time. Season with salt and remove from heat.
Remove the pieces of chicken and discard. Strain the broth through a
large sieve set over a large bowl, pressing against the vegetables.
Set aside 3 cups broth to make the harissa sauce. Serve the
remainder, piping hot, garnished with cilantro. |
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