Red harissa

Red harissa

By
From
Moorish
Makes
200 ml
Photographer
Mark Roper

At its simplest, harissa is rehydrated dried chillies mixed with tomato paste and salt. You’ll find it on every table in Morocco as a chilli sauce, which tends to get drizzled on everything.

This version is the one we used in Arabesque; it is slightly more complex than the simplest Moroccan versions. It might seem like an unbelievably large number of chillies, and yes, do approach with caution!

Ingredients

Quantity Ingredient
1 red pepper, whole
10-15 dried long red chillies
10 small red chillies
garlic
1/2 teaspoon sea salt
1 teaspoon cumin seeds, roasted and crushed
3/4 teaspoon caraway seeds, roasted and crushed
60ml olive oil

Method

  1. Preheat the oven to 200°C.
  2. Place the pepper on a baking tray and roast until the skin starts to blister and blacken, turning from time to time. Remove from the oven and tip into a bowl. Cover with cling film and leave to steam for a further 10 minutes, which softens the pepper and loosens the skin. Carefully peel away the skin and discard the stalk and seeds.
  3. Pour enough boiling water over the dried chillies and leave them to rehydrate for about 10 minutes. Seed the small red chillies, but leave the white inner fibres intact. Crush the garlic with the salt.
  4. Place all the ingredients in a blender and purée with the olive oil. Taste carefully for seasoning – it is extremely hot – adding more salt if necessary. Tip into a jar and pour on a thin layer of olive oil. It will keep for 3–4 weeks in the refrigerator.
Tags:
Malouf
Greg
Lucy
Moorish
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