Green harissa

Green harissa

By
From
New Middle Eastern Food
Makes
250 ml
Photographer
Mark Roper

An adaptation of the more commonly found red harissa, green harissa is more fragrant than fiery, with a milder and sweeter taste. Use in soups and stews or to accompany grills, roasts and tagines. Add to mayonnaise and creamy dressings or to vinaigrettes, or spread on sandwiches.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. In a food processor, combine 125 g seeded, scraped and shredded large green chillies, 1 clove garlic, 100 g fresh spinach leaves (stalks removed), 2 cups fresh coriander leaves, 1 teaspoon roasted and crushed caraway seeds, 1 teaspoon roasted and crushed coriander seeds, 1 teaspoon dried mint and 1/2 teaspoon chilli powder. Whiz for a minute, and then, with the machine still running, slowly add 60 ml olive oil until the mixture is the consistency of pouring cream. Season with sea salt and freshly ground black pepper. Pour into a jar, top with a thin layer of olive oil and refrigerate. It will keep for about a week.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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