Harissa
Prep 15 mins
Cook 5 mins
Makes about ½ cup
Difficulty 2
Harissa is the Tunisian chilli condiment used in Northern African cuisine. There really is no substitute for making it homemade, as it is so much fresher than shop bought. You don’t have to cook the chillies, you can blend the mixture raw, but we like the depth it adds. Be careful when cooking as the fumes from the chillies can be quite irritating.
8 long red chillies, seeds removed
2-3 small red chillies, seeds removed and coarsely chopped
1 large garlic clove, coarsely chopped
1 ½ tsp cumin seeds
½ tsp caraway seeds
½ tsp coriander seeds
150ml olive oil
1. Toast spices in a frying pan over medium heat and stir until fragrant and toasted (10-20 seconds), then set aside to cool.
2. Add chillies and garlic to frying pan over medium heat, with garlic, and stir occasionally until just softened a little (2-3 minutes). Set aside until cool.
3. Pound spices in a mortar and pestle until finely ground. Transfer to a blender with remaining ingredients, chillies and garlic and blend until smooth. Season to taste and refrigerate until required. Harissa will keep for 2 weeks if covered with a thin layer of oil.
INGREDIENTS
METHOD
Recipe by Lisa Featherby and image by Eatable.
