Harissa

Harissa

By
From
A Month in Marrakesh
Makes
480 g
Photographer
David Loftus

These days harissa sauce is widely available in tins and jars, but it’s still fun to make your own. There are lots of recipe variations for this ubiquitous condiment that is found throughout North Africa. You can add different ground spices to the basic chilli–garlic mix or use fresh instead of dried chillies.

Ingredients

Quantity Ingredient
75g dried hot red chillies, deseeded
garlic, peeled
3 tablespoons sea salt
1/2 lemon, juiced
5 tablespoons extra-virgin olive oil, plus extra for drizzling

Method

  1. Place the chillies in a bowl, cover with warm water and leave to soak for 1 hour. Drain and transfer into a food processor. Add the garlic and salt and blend to a rough paste. Add lemon juice and olive oil then transfer to a sterilized jar.
  2. Alternatively, roughly chop the chillies then place in a mortar and pound into a rough paste with a pestle. Add the garlic and salt and continue pounding till you have a smooth paste. Stir in the lemon juice and olive oil, then transfer into a jar.
  3. Drizzle a little olive oil over the top and seal with a lid. Refrigerate until ready to use, or keep indefinitely in a sealed jar in the refrigerator.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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