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Harissa - A Foodopolis Short

A quick recipe for harissa paste. Simples!

Harissa is a great addition to couscous, rice, stews, tagines - anything really. Toast, if you don't mind a bit of spice! It can be done with dried chillies and ground spices; I'm using fresh chillies and seeds here. There are many forms of harissa, so why not experiment with your herbs and spices?

INGREDIENTS

chillies - this is based on 5 or 6, but experiment to see how much paste you get.

4 garlic cloves

1 tsp caraway seeds

1 tsp cumin seeds

1 tsp coriander seeds

olive oil & salt

Watch the video


METHOD

  • Pop the whole chillies and seeds in the oven. 120ºC for 1 hour

  • When they're cool enough to handle, trim and deseed the chillies

  • Put the seeds, chillies, garlic, oil and salt in a jug and blitz them till you get a thick paste

  • Sterilise a jar (boiling water) and spoon in your paste

  • flatten it down with a spoon to get out any air pockets

  • Top with olive oil - each time you use it, make sure you tap it all down below the oil and add more oil as necessary

  • A teaspoon of this is enough to perk up many dishes - how hot it is depends on your chillies, and any seeds you leave in

  • It'll keep in the fridge for about 4 weeks

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