Harissa
A bold, aromatic homemade harissa made with dried red chilies, toasted cumin, coriander, and caraway seeds, roasted garlic, olive oil, and a hint of cinnamon. Smoky, spicy, and deeply flavorful, it’s perfect for spooning over roasted vegetables, mixing into marinades, swirling into dips, or adding heat to just about anything. It keeps well in the fridge when covered with a thin layer of olive oil.
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
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