Recipes

Serves 4

An accidental combination of the best kind, this dish is inspired by Salatata Batata al Tunis (Tunisian Potato Salad), and uses some of the fresh and vibrant local ingredients that I found here in Ecuador;  baby potatoes, peas , spicy red chilies and yerba Buena.  The spice mixture is a little plainer in this harissa recipe, as I used what was easy to find here and it is just as vibrant and fits perfect with the potatoes and peas.  Serve it hot or cold and with a dollop of fresh yogurt to mild out the spicy harissa.

Ingredients

1 pound baby potatoes, halved
2 teaspoons salt
1 cup fresh shelling peas, shelled
2 tablespoons cilantro, chopped
2 tablespoons extra virgin olive oil
Smoked Maldon Salt ( or regular salt)
Fresh Mint ( Yuerba Buena) Harissa ( recipe follows)

Directions

Place the baby potatoes and salt in large pot and cover with water, about 1 inch above the potatoes.  Bring to a boil and allow to gently boil for about 10 minutes or until soft but still tender and “aldente”.  ( Or when a fork poked in moves rather gently through them.)  Turn the heat off, add the peas and cover and let stand for another 7-10 minutes.  Strain the potatoes and peas and place in a medium mixing bowl.  Add the cilantro and the olive oil and toss together gently, until all of the potatoes are coated with the oil and cilantro.  Serve with a drizzle of fresh harrisa and a pinch of smoked salt.

Yuerba Buena Harissa

Makes 2 cups

Ingredients

1 red bell pepper, roasted, peeled and deseeded

3 (hot) red chilies, roasted, peeled and deseeded
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
2 teaspoons rainbow, black or pink peppercorns, toasted

2 teaspoons smoked paprika
3 garlic cloves
1 tablespoon lime zest
3 tablespoons lime juice
2 teaspoons salt
2  tablespoons olive oil
3  tablespoons fresh mint leaves

Directions

Place all ingredients in a blender and blend until smooth and spices are broken apart and the sauce is silky.  Can be stored in the refrigerator for up to 3 weeks.

Serves 6

Ingredients

2 pounds yellow potatoes, cooked and cubed or cut in approx ½ inch cubes (peels on or off)
2 tablespoons fresh parsley leaves, chopped
1 tablespoons fresh mint leaves, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon salt
Cracked black pepper
¼-½  cup extra virgin Olive Oil
Yogurt
Fresh Mint Harissa ( recipe follows)

Directions

Toss the cooked and hot potatoes with the herbs, salt, some cracked black pepper and the olive oil, making sure that the potatoes are well coated.  Refrigerate.  Before serving take out of refrigerator and bring to room temperature.  Serve with a side of harissa and a dollop of yogurt.

Fresh Mint Harissa

Makes 2 cups

My own version of the Middle Eastern spicy red sauce, adds fresh mint for a more vibrant flavor.  The Tunisians have the best Harissa hands down.

Ingredients

2 dried guajillo chilies, stems removed, broken
2 dried red chilies, stems removed, broken
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
2 teaspoons rainbow peppercorns, toasted
3 garlic cloves
1 bell pepper, roasted & peeled
2 red (fresh) jalapeno peppers, roasted & peeled
1 tablespoon lemon zest
3 tablespoons lemon juice
2 teaspoons salt
2  tablespoons olive oil
2-3  tablespoons fresh mint leaves (optional)

Directions

Place all ingredients in a blender and blend until smooth and spices are broken apart and the sauce is smooth.  Can be stored in the refrigerator for up to 1 month.

Makes 2 cups

Ingredients

2 dried guajillo chilies, stems removed, broken
2 dried red chilies, stems removed, broken
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
2 teaspoons rainbow peppercorns, toasted
3 garlic cloves
1 bell pepper, roasted & peeled
2 red (fresh) jalapeno peppers, roasted & peeled 
1 tablespoon lemon zest
3 tablespoons lemon juice
2 teaspoons salt
2  tablespoons olive oil
2-3  tablespoons fresh mint leaves (optional)

Directions

Place all ingredients in a blender and blend until smooth and spices are broken apart and the sauce is smooth.  Can be stored in the refrigerator for up to 1 month.

Ingredients

1 lb of lamb meat cut into 1 inch cubes
1 large yellow onion, chopped
3 cloves garlic, chopped fine
1 cup chickpeas, soaked overnight and drained
5 large tomatoes, chopped
1 cup red lentils
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ teaspoon turmeric
½ teaspoon ground cinnamon
Juice and zest of 2 lemons
1 cup water
Olive oil
Salt and pepper

Directions

Sauté onions and garlic in a heavy stew pan on medium high heat with the olive oil for 2 minutes or until tender. Add lamb meat and brown well for about 4 minutes. Add the tomatoes and stir well. Add turmeric, cinnamon, cilantro, parsley, lemon juice and zest. Continue to sauté for a few more minutes. Add chickpeas, lentils and water. Stir well. Simmer on low heat for about 1 hour stirring occasionally.

Garnish with a sprig of cilantro and a slice of lemon dusted with cinnamon. Serves 6.

Makes 2 cups

Ingredients

8 dried guajillo chilies, stems removed, broken
5 dried red chilies, stems removed, broken
1 dried chili de arbol
1 cup boiling water
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
4 garlic cloves

¼ cup brown sugar
1 bell pepper, roasted & peeled
1 tablespoon lemon zest
3 tablespoons lemon juice
1 tablespoon salt
2 tablespoons olive oil
2 tablespoons fresh mint leaves (optional)

Directions

Place the dried chilies in a medium bowl and cover with the boiling water, let stand for about 15 minutes, allowing the chilies to soften. Grind the toasted seeds until a powder is formed. Transfer the softened chilies, the spices, the garlic, the red pepper, the lemon zest and juice, the salt and the olive oil into a food processor and process until smooth. At this stage add the fresh mint leaves and process until all the mint is chopped and incorporated. Season with salt to taste. Store in the refrigerator for up to 1 month. Before serving if desired mix ½ cup with 1 cup of yogurt!

Ingredients

3 ounces gin
½ ounce mint infused dry vermouth (recipe follows)
½ ounce preserved lemon liquid (recipe follows)
2-3 drops harissa (recipe follows)
Preserved lemon garnish
Mint leaf garnish

Directions

In a glass filled with ice place the gin and the vermouth and stir. Add the lemon preserved liquid and strain into a martini glass. Place one preserved lemon segment and a mint leaf in for garnish and drop 2-3 drops harissa in the center.

Quick Preserved Lemons

Makes 3 cups

Ingredients

10 lemons, scrubbed of any wax or residue
3 tablespoon kosher salt
3 tablespoons sugar
½ cup lemon juice

Directions

Slice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl, and sprinkle with the salt and sugar. Toss well, and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically. It can be served at that point or refrigerated for up to a week.

Ger-Nis Harissa

Makes 2 cups

Ingredients

8 dried guajillo chilies, stems removed, broken
5 dried red chilies, stems removed, broken
1 dired chili de arbol
1 cup boiling water
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
4 garlic cloves
1 bell pepper, roasted & peeled
1 tablespoon lemon zest
3 tablespoons lemon juice
1 tablespoon salt
2 tablespoons olive oil
2 tablespoons fresh mint leaves (optional)

Directions

Place the dried chilies in a medium bowl and cover with the boiling water, let stand for about 15 minutes, allowing the chilies to soften. Grind the toasted seeds until a powder is formed. Transfer the softened chilies, the spices, the garlic, the red pepper, the lemon zest and juice, the salt and the olive oil into a food processor and process until smooth. At this stage add the fresh mint leaves and process until all the mint is chopped and incorporated. Season with salt to taste. Store in the refrigerator for up to 1 month.

Mint Infused Vermouth

Ingredients

1 bottle dry vermouth
20 fresh mint leaves, torn in half

Directions

In a mason jar or large jar combine the vermouth and the mint and allow to infuse, turning upside down periodically, for 2 days. Strain.