Harissa paste

Harissa paste

By
From
Leiths How to Cook
Makes
120 g
Photographer
Peter Cassidy

This hot pepper spice paste is used extensively in North African cooking. It may be used as a rub for chicken and lamb before cooking, or added to couscous, soups and stews. Depending on the heat required, some of the chilli seeds can be retained. It can be stored in a clean scalded jar, covered with oil, in the fridge for up to 3 months.

Ingredients

Quantity Ingredient
100g red chillies, to taste
1 red pepper
6 garlic cloves
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon caraway seeds
1/2 teaspoon red wine vinegar
1 teaspoon salt
2-3 tablespoons olive oil

Method

  1. Halve and deseed the chillies, then chop coarsely. Char the red pepper, then skin, core, deseed and chop it roughly.
  2. Peel and finely chop the garlic. Toast the spices in a frying pan over a low heat until the spices smell fragrant. Remove from the heat and allow to cool.
  3. Place the chillies and peppers in a blender with the garlic, the toasted spices, red wine vinegar and salt and blend well until a smoothish paste is formed. Add olive oil as necessary to help blend the mixture.
Tags:
Leiths School of food and wine
cookery course
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