Harissa

I love Harissa. I’ve eaten a lot of it but this is the first time I’ve made my own. I have a feeling it will be a regular occurrence now.

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Ingredients

5 chillis (ideally red but I used a mixture of red and green)

Olive oil

5 cloves of garlic, peeled

2 tsp cumin seeds

2tsp coriander seeds

1tbsp white wine vinegar

3tbsp chopped coriander

Method

Fry the chillis in 3cm oil until almost burnt (pierce them with a knife to stop them bursting). Put in a bowl, cover with cling film and leave to cool down completely.

Peel the skins away, slit the chillis and remove the seeds. Pound the chilli flesh in a pestle and mortar with the garlic, cumin and coriander. Stir in the vinegar and add oil to make a paste.

Add the chopped coriander and season. I won’t tell you what to eat it with but I can’t imagine too many things that won’t be improved by a dollop of Harissa. Enjoy!

Serves 4 as an accompaniment.

 

Harissa
Harissa

 

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