Harissa

Harissa
 
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This recipe was uploaded
by CarolineB

 
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Ingredients

Ingredients
Method
 
  • 1 tbsp coriander seeds
  • 1 tbsp caraway seeds
  • 2 tsp cumin seeds
  • 200g red chili peppers, roughly chopped
  • 1 small red bell pepper, roughly chopped
  • 1 garlic bulb, peeled and roughly chopped
  • 1/2 a bunch of fresh coriander, roughly chopped
  • 1 tbsp dried mint
  • 1 tbsp salt
  • olive oil
Roast coriander, caraway, and cumin seed in a dry pan for about 2 minutes and ground in a pestle and mortar. (The smell of this will be incredibly fragrant!)
Put the ground spices, all the other ingredients, and about 2-3 tbsps of olive oil in a mixer or food processor. Blend until you get a thick paste. Fill into a sterilized jar and put a bit of olive oil on top to prevent drying-out. Keep in the fridge.

Note: You could also use dried chili peppers. Just let them soak in warm water for about 20-30 minutes and discard the water before blending.

Harissa

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This recipe was uploaded by CarolineB

 
 
Harissa is a Tunisian chili paste and is commonly used in the Maghreb region to season stews and other dishes. Depending on the type of chili the paste can be very hot!

Method


Roast coriander, caraway, and cumin seed in a dry pan for about 2 minutes and ground in a pestle and mortar. (The smell of this will be incredibly fragrant!)
Put the ground spices, all the other ingredients, and about 2-3 tbsps of olive oil in a mixer or food processor. Blend until you get a thick paste. Fill into a sterilized jar and put a bit of olive oil on top to prevent drying-out. Keep in the fridge.

Note: You could also use dried chili peppers. Just let them soak in warm water for about 20-30 minutes and discard the water before blending.
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