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Harissa

Posted: Thursday, January 14th, 2010 at 3:34 pm

North African chilli paste – goes into many dishes. Bloody hot!

Ingredients

  • 50g dried Bird’s Eye chillies or a milder type if you prefer
  • 4 peeled garlic cloves
  • 1 teaspoon ground caraway
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon tomato puree
  • half teaspoon salt
  • extra virgin olive oil

Method

  1. Soak the chillies in warm water for 30 mins until soft, then drain the liquid off.
  2. Put the chillies, garlic, spices and salt in a food processor and blend with about 1 tablespoon oil, and the tomato puree ( add extra oil by the tablespoon if necessary), to make a soft paste.
  3. Put it in an airtight container or jar, and cover surface with oil. Will keep for 6 months in fridge.
  4. (if you can’t find carawayseeds  use fennel seeds – not quite authentic but ok)

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