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.
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.