Moroccan Red Pepper Sauce
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Morocco
Known as a Moroccan recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Method
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- Using a mortar and pestle crush the spices, garlic and salt together to form a paste.
- Heat a frying pan, add the olive oil and spice mixture. Cook, stirring constantly over medium heat for 5 minutes. Serve with the couscous dishes.
- Comments: For those who love hot things here is a sauce that is traditionally served with couscous. You must spoon it on and enjoy.
- This recipe is from Eva Zane's fine book "Middle Eastern Cookery."
- Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-06-1992 issue - The Springfield Union-News
Plating
Cookware for this recipe
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Frying pan
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Mortar and pestle
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Wooden spoon