Since we are heading into cooler temperatures, when warmer, heartier flavors are welcomed, I went the second route, taking three of those sold by Les Moulins Mahoub , meshed them all together, and created my own! After a previous foray into the world of Tunisian cooking (inspired by the gods and goddesses of vegetarian cooking who own and operated the Moosewood Restaurant), I knew that my sauce must feature the alliteratively alluring Tunisian triumvirate of spices: coriander, sumin, and caraway. It would also be sacri-Tunisian not to include harissa, a spiced chile paste* used throughout the region that I’ve been told contributes to making the best hummus you’ll ever taste. Lucky for me, I also happen to bring THIS from Texas. [You may mock my hoarding tendencies, but just look how one day I really DO need these things...] From there, it was a matter of assembling my chosen ingredients, which, naturally, was not just a few of the items in the original sauces…but all of them.Artichoke hearts, loosely sliced and diced… …plus both black and green olives, left over from another MMAZ challenge .
yes, there are caperberries in there, too. you are not hallucinating.
i feel like these would come in handy around halloween. eyeballs? brains?
From there it is just a matter of dicing up an onion and some garlic, and getting that steaming on the stove. Once it starts to soften up, throw in (not literally…unless you want to) your spices and get everything smelling irresistible. Add in the artichokes, olives, and capers (or chopped caperberries), and start stirring and cooking the flavor into ‘em. Eventually, everything will break down and you’ll be dealing with a rather deliciously ugly mess. Also a very salty one. In the name of sodium PLEASE do not add any more salt. I beg of you. Harissa is vital and necessary. Unless you can’t find it. Then, I would say add your favorite red chile paste or powder and maybe a snippet of olive oil. Once everything is cooking away, flavorful and fragrant…*
*bubble o’ trouble [noun]: the type of simmer, most often occurring with tomato-based soups and sauces or squash purees, where bubbles tend to leap out of the pan onto the stove. or into your face. I let it enjoy an overnight ‘stews and sauces always taste even more amazing the next day’ slumber party with itself, but it really was phenomenal straight from the pot, via wooden spoon. [Trust me. I know.] I like chunky sauces, and if I were going to use this for spaghetti, I probably would have left it as it was. However, in case you forgot–because I almost did–the theme this week is not Tunisian tomato sauce, but Israeli–or otherwise–couscous.So the immersion blender came out to play. And because I have a strange phobia of not having something green on my plate, so did a pile of spinach. Remembering that I should probably give the