Homemade Harissa Recipe
Harissa is a Tunisian hot chili paste and it’s a popular ingredient in many Tunisian and Middle Eastern foods. The word ‘Harissa’ derives from the Arabic verb, ‘harasa’ which means ‘to pound’ or ‘to break into pieces’.
Make sure you grind your chillis to get the maximum flavour out of them – the clues in the name! Then add roasted red peppers, garlic, coriander seeds, cumin and extra virgin olive oil.
Spread harissa over a whole chicken and serve with roasted butternut squash, flatbreads and plenty of fresh coriander. It’s simply amazing!
Harissa
Ingredients
- 50 grams dried red chilies
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 teaspoons caraway seeds
- pinch of cinnamon
- 4 garlic cloves
- olive oil , plus extra for roasting and storing
- 1/2 teaspoon sea salt flakes
- 2 tbsp reserved chili soaking water
Instructions
- Soak the dried chilies in water for 1–2 hours, then drain, reserving a little of the soaking water. Remove the stems and seeds if you prefer a milder harissa.
- Preheat the oven to 200°C / 400°F.
- Toss the garlic in some olive oil and place in the oven for 12 minutes or until soft.
- In a dry pan over high heat lightly toast all the seeds until aromatic and remove them from the pan to a food processor.
- Process all ingredients until thick.
- Add 2 tbsp of reserved water.
- Add 1/3 cup of olive oil (80 ml) and process until smooth.
- Personally I make about triple this amount as once Iíve made it I tend to put it on everything.
- It keeps for weeks in a jar, just cover the surface with a little oil and pop it in the fridge.
Notes
Related: Harissa Chicken on Corn & Coriander Fritters with Pineapple Salsa
Related: Baby Snapper with Harissa and Samke Hara Sauce
Related: Roasted Quails with Moroccan Couscous Stuffing & Apricot Sauce
Related: Roasted Eggplant with Harissa & Feta Mousse
