Harissa Paste
This paste will keep for several weeks and if you don’t get a chance to use it all just freeze in an ice-cube tray and turn out when needed. Harissa paste is widely used in Morocco and Tunisia. Add to soups, stews, tagines, pancakes or mix with mayo or yogurt for a spiced dip
Preparation time: 10 minutes plus soaking Quantity: Makes 1 jar
Ingredients
60g / 2 oz dried red chillis (cayenne - preferable)
100 ml olive oil
1 lemon - juiced
4 cloves garlic
30g / 1 oz coriander leaves
30g / 1 oz mint leaves
30g / 1 oz flat leaf parsley
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon caraway seeds
good pinch salt
Tip - for more flavour use coriander, caraway and cumin seeds and break down in a pestle and mortar before whizzing
Method
- Soak the chillis in hot water for 20 - 30 minutes, stalks removed
- Whizz / process in a blender with all the other ingredients
- Blend to a paste
- Refrigerate until needed