---------- Recipe via Meal-Master (tm) v8.02
       Title: HARISSA SAUCE
  Categories: Mexican, Condiments, Ceideburg 2
       Yield: 1 servings
 -------------------------------HARISSA SAUCE-------------------------------
       4    Or 5 fresh hot red chiles,
            -or 10 dried red chiles
       3    Or 4 garlic cloves
       3 c  Aromatic Broth
       2 tb Minced cilantro
 -------------------------------AROMATIC BROTH-------------------------------
   3 1/2    To 4 lbs chicken parts, fat
            Turkey neck, giblets
       2 tb Butter
       2    Onions chopped
       8 ct Pods, punctured
       3    2-inch cinnamon sticks
      10    To 15 peppercorns
       8    Cloves
   3 1/2 qt Water
       1 c  Chick-peas soaked
       4    Strips orange rind
     1/2 ts Saffron
       1 ts Turmeric
       1 ts Nutmeg
       2 tb Honey
       1 cc Fresh ginger, sliced
       6    Sprigs parsley
      10    To 15 sprigs cilantro
     1/2 lb Carrots, scraped, cut in
   1 1/2    Pumpkin, peeled, cut in
       2    Sweet red peppers, seeded,
            Chopped cilantro for garnish
   If using the dried chiles, soak them in a cup of hot water for 1
   hour, then drain.  Pound or mince the chiles, 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
   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
   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.
   Source unknown.
   Posted by Stephen Ceideberg; July 6 and 14 1992.