Harissa

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By Darren Purchese

Harissa is a fiery and flavourful chilli paste originating from North Africa, particularly Tunisia. It's made by blending roasted red capsicums, hot chilli peppers, garlic, olive oil, and a blend of spices, including cumin and coriander. Harissa's vibrant red colour and intense heat make it a versatile condiment that adds depth and complexity to dishes. Another Cath Claringbold classic used in Middle Eastern and Mediterranean food  it can be stirred into stews, used to marinate meats, used as a dip, or as a seasoning for couscous and roasted vegetables. Its bold, smoky, and slightly tangy flavor profile is perfect to liven up any dish.

Time

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hour

25

minutes

Degree of Difficulty

Medium

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Ingredients

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2 red capsicum, roasted & peeled
25g birdseye chillies, chopped including seeds
2tsp cumin seeds
1tsp coriander seeds
2 garlic cloves, peeled and finely grated with a microplane
 salt flakes
1

Place the spices in a dry pan and roast over a gentle heat, shaking the pan continuously to ensure the spices do not colour and burn. When their aroma is released, tip them into a mortar and pestle and grind them to a fine powder. Place the spice powder along with the remaining ingredients into a food processor and blend to a paste.

 

1
0 hours 0 minutes

Place the spices in a dry pan and roast over a gentle heat, shaking the pan continuously to ensure the spices do not colour and burn. When their aroma is released, tip them into a mortar and pestle and grind them to a fine powder. Place the spice powder along with the remaining ingredients into a food processor and blend to a paste.

Recipe Tags chilli