Harissa

Harissa

By
From
Encyclopedia of Food and Cookery
Makes
625 g

A hot chilli paste often eaten with couscous in northern African countries. It can be bought in jars and tubes but homemade harissa is fantastic. Try a little with grilled meats, or in a soup or stew to which you want to give a good spicing. Remember: just a little goes a very long way.

Ingredients

Quantity Ingredient
1 tablespoon coriander seeds
2 tablespoons cumin seeds
1 tablespoon peppercorns
1 teaspoon ground cinnamon
150g whole bird’s-eye chillies, stalks removed
10 garlic cloves, peeled
10 mint leaves
1 bunch fresh coriander leaves, roots included
1 teaspoon salt
6 tablespoons olive oil

Method

  1. Grind the coriander and cumin seeds and peppercorns in a food processor or blender. Add the cinnamon, chillies, garlic, mint, coriander and salt, and blend to a thick paste. Keep in a sterilised screwtop jar in the refrigerator. Best used within 2 months.
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