Harissa

Harissa is a lovely, hot, paste associated with North African (particularly Moroccan) cuisine. The first time I had it, I ate it with just plain rice, and was delighted with the resultant tingle on my tongue.

 

It’s a quick, easy and cheap recipe that brings a bit of zing to many dishes. I have spread it on Quorn chicken-style fillets, mixed it with roast vegetables and spread it on bread and cheese sandwiches.

Harissa

 

24 small dried chillies

8 cloves of garlic

1 teaspoon of ground cumin

2 teaspoons of ground coriander

1 teaspoon of ras-al-hanout (optional)

5 Tablespoons of olive oil

1 teaspoon of salt

 

Soak the chillies in hot water for about 30 minutes.

Peel the garlic.

Blend all the ingredients together.

This will keep for a few months in the fridge if you keep a layer of oil over the top.

 

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