Red harissa

Red harissa

By
From
Arabesque
Serves
200 ml
Photographer
William Meppem

In Morocco, harissa is simply rehydrated dried chillies mixed with tomato paste and salt. This version is closer to a Tunisian harissa, which is more complex with spices and garlic.

Ingredients

Quantity Ingredient
1 red pepper, roasted and peeled
10 small bullet chillies
2 garlic cloves
1/2 teaspoon salt
1 teaspoon cumin seeds
3/4 teaspoon coriander seeds
60ml olive oil

Method

  1. Prepare the red pepper and chop roughly. De-seed the chillies, but leave the white inner fibres intact. Crush garlic with the salt. Roast and crush the cumin and coriander seeds. Place all ingredients in a blender and purée with the olive oil. Taste very cautiously for seasoning (it’s hot!) and add more salt if necessary.
  2. Store in a sealed jar, under a thin layer of oil. This will keep for a week in the refrigerator.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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