Red harissa

Red harissa

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

Harissa adds depth and character to sauces, soups and stews. Add it to marinades for a blast of heat or use it as a condiment. In Morocco it’s drizzled on just about everything.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Preheat the oven to 200°C. Place 1 red capsicum on a baking tray and roast until the skin starts to blister and blacken, turning from time to time. Transfer to a bowl, cover with plastic wrap and leave to steam for a further 10 minutes. Carefully peel away the skin and discard the stalk and seeds.
  2. Pour enough boiling water to cover over 10–15 dried long red chillies and leave to rehydrate for 10 minutes. Seed 10 red bullet chillies, but leave the white inner fibres intact. Crush 2 cloves garlic with 1/2 teaspoon sea salt. In a blender, combine the skinned capsicum, drained rehydrated chillies, seeded chillies, garlic paste, 1 teaspoon roasted and crushed cumin seeds, 3/4 teaspoon roasted and crushed caraway seeds and 60 ml olive oil. Blend to a paste, then taste carefully for seasoning — it is extremely hot — adding more salt if needed. Tip into a jar and pour on a thin layer of olive oil. It will keep for 3–4 weeks in the fridge.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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