Harissa (Hot Tunisian Paste)

13 Oct

This fiery aromatic sauce comes from Tunisia and is indispensable in Tunisian, Moroccan and Algerian cooking. Traditionally served as a condiment for Couscous it makes an excellent condiment for anything you want to add a bit of heat to. For a milder type of Harissa see my recipe for Harissa Paste.

  • 50g dried red chilies
  • 3-5 garlic cloves
  • 1 tsp salt
  • 1 tsp caraway seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tsp crushed dried mint leaves
  • 3-6 tbsp olive oil 

Remove the seeds and tear the chilies up. Soak in warm water until softened (about 20 minutes) then drain. Dry roast the 3 spices and grind. Put all the ingredients except the oil into a food processor and wiz to a paste adding a little of the soaking water to get a good consistency if necessary. Stir in the olive oil and spoon into sterilised jars, cover with a layer of olive oil, seal and refrigerate. The paste should keep for 3-6 months.

Harissa Sauce
To Make 3-4 tbsp of sauce: Combine 2 tsp harissa paste, 2 tbsp water, 2 teaspoon olive oil, and 1-2 tsp fresh lemon juice and mix well. Serve on the table as a condiment to add to soups, stews, grilled food, or use as a marinade, dipping sauce or salad dressing.

This recipe was originally posted on www.masdudiable.com  13/10/2008


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