Harissa paste

Harissa paste

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Ingredients

Quantity Ingredient
25g dried red chillies
1 teaspoon ground cumin
2 teaspoons ground caraway seeds
2 teaspoons ground coriander seeds
2 garlic cloves, finely chopped
A pinch salt
5 tablespoons olive oil

Method

  1. Pour hot water over the dried chillies and soak for 2 hours, then drain and finely chop the chillies. Place the spices in a mortar and add the chilli, garlic and salt. Pound to a fairly smooth paste, then combine with about half of the oil. Place in a jar and pour over the rest of the oil. Keep in the fridge for up to 1 month.
  2. Harissa is used in many North African dishes and is also sold ready-made.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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