Harissa Paste

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Harissa Paste

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Ingredients

50 grams whole dried red chillies
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons caraway seeds
cinnamon
4 clove garlic
Olive Oil
1/2 teaspoon sea salt flakes
Features:
  • Gluten Free
Cuisine:
  • Medium

Ingredients

Directions

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HARISSA is a Tunisian hot chilli paste . 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 over a whole chicken and serve with roasted butternut squash, flatbreads and plenty of fresh coriander.

  1. Soak chillies in water for 1-2 hrs.
  2. Preheat oven to 200 degrees (400 Fahrenheit).
  3. Drain the chillies and reserve the water.
  4. Toss the garlic in some oil and place in the oven for 12 minutes or until soft.
  5. In a dry pan over high heat lightly toast all the seeds until aromatic and remove them from the pan to a food processor.
  6. Process all ingredients until thick.
  7. Add 2 tbsp of reserved water.
  8. Add 1/3 cup of olive oil and process until smooth.
  9. Personally I make about triple this amount as once Iíve made it I tend to put it on everything.
  10. It keeps for weeks in a jar, just cover the surface with a little oil and pop it in the fridge. Harissa Paste

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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