Green harissa

Green harissa

By
From
Arabesque
Photographer
William Meppem

This is an adaptation of the traditional harissa, which is made with red peppers and fiery red chillies. To serve as a broth, bring stock or water to the boil, mix in the harissa, check for salt and pepper and serve as an accompaniment to tagines and couscous.

Ingredients

Quantity Ingredient
125g large green chillies, de-seeded, scraped and shredded
1 garlic clove
100g fresh spinach leaves, stalks removed
2 cups fresh coriander, roots removed
1 teaspoon caraway seeds, roasted and crushed
1 teaspoon coriander seeds, roasted and crushed
1 teaspoon dried mint
400ml vegetable stock or water
60ml olive oil
salt and pepper

Method

  1. Place all ingredients, except for the oil, salt and pepper, in a food processor. Whiz for a minute and then, with the machine still running, slowly add the oil until the mixture is the consistency of pouring cream. Season with salt and pepper.
  2. Transfer to a bowl, cover and chill.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again