Harissa

Harissa

By
From
Huxtabook
Makes
285 g
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
10 dried chillies
1 teaspoon cumin seeds
3/4 teaspoon coriander seeds
1 roasted red capsicum, peeled and seeded
10 red bird’s eye chillies
2 garlic cloves
1/2 teaspoon sea salt
125ml olive oil

Method

  1. Soak the dried chillies in hot water for 20 minutes, or until soft. Drain.
  2. Separately toast the cumin seeds and coriander seeds in a dry frying pan over medium heat for a few minutes each time, until fragrant, then tip them into a food processor.
  3. Add the drained chillies, fresh chillies, garlic and salt. Now slowly drizzle in the olive oil, while blitzing to a smooth paste.
  4. Transfer to a clean airtight container; the harissa will keep in the fridge for up to 2 weeks.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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