Harissa

Ingredients for Harissa

• 1 red pepper

• 1/2 teaspoons coriander seeds

• 1/2 teaspoons cumin seeds

• 1/2 teaspoons caraway seeds

• 1 1/2 tablespoons olive oil

• 1 small red onion, coarsely chopped (scant 100g / 90 g in total)

• 3 cloves garlic, coarsely chopped

• 3 hot red chillies, seeded and coarsely chopped

• 1 1/2 teaspoons tomato paste

• 2 tablespoons freshly squeezed lemon juice

• 1/2 teaspoons salt

How to make Harissa

Place the pepper under a very hot grill, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.

Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.

Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chillies for 10 to 12 minutes, until a dark smoky colour and almost caramelized.

Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.

Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.