- March 2007
- This makes enough for about one dish
- Takes 15 minutes to make, plus 1 hour soaking (if using dried chillies)
Don’t rely on shop-bought harissa – make it yourself – it’s so easy.
- Dairy-free recipes
- 4.3g (0.6g saturated)
- 0.6g (0.3g sugars)
- 5 fresh or dried red chillies
- 1 tsp caraway seeds
- 2 garlic cloves
- ½ tsp salt
- Handful fresh chopped coriander
- 1 tsp paprika
- 50ml extra-virgin olive oil
- If using fresh chillies, split them lengthways and deseed. If using dried chillies, shake out and discard the seeds, then soak in water for 1 hour to soften. Drain and set aside.
- Warm a dry frying pan until it’s just beginning to show wisps of smoke, then throw in the caraway seeds. Remove the pan from the heat immediately, give it a shake and set aside. This helps unlock the flavour of the spice. Pound the seeds using a pestle and mortar and set aside.
- Place the garlic and chillies on a chopping board and sprinkle with the salt, to help the chillies ‘bleed’ a little. Chop together until you have a rough-looking paste. (Doing this by hand gives a better texture but you could use a food processor.) Put the paste into a bowl and stir in the coriander, paprika and crushed caraway seeds. Fold in the oil to form your harissa paste. If you have the time, let the paste sit for a few hours before you use it.
This makes enough for about one dish. However, you can double or even treble the quantities and freeze in batches for up to 2 months, or keep in the fridge with a film of oil on top, covered, for up to 3 weeks.
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