Harissa

Harissa

By
From
Ben's BBQ Bible
Makes
160 g
Photographer
Billy Law

Harissa originates from Tunisia, but is commonly found throughout North Africa. It is a wonderful condiment to accompany barbecued lamb, or Lamb kofte, and goes well with grilled fish. Harissa also makes a great marinade for chicken and oily fish like mackerel, and is used to make salad dressings.

Ingredients

Quantity Ingredient
1/2 teaspoon cumin seeds
1 teaspoon sea salt
1 large garlic clove, peeled
5 long red chillies, roughly chopped
2 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil

Method

  1. Place the cumin seeds and salt in a mortar and pound to combine.
  2. Add the garlic and pound to a paste.
  3. Add the chopped chillies and continue pounding.
  4. Pour in the vinegar, followed by the olive oil, and pound until combined.
  5. This sauce is best used straight away. It will keep for up to 1 week if refrigerated in an airtight container. When re-using, allow the sauce to come back to room temperature.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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