Follow these steps for perfect results
hot red chilies
deseeded
garlic cloves
water
extra virgin olive oil
ground caraway seed
ground coriander
ground cumin
salt
extra olive oil
for sealing
Deseed the hot red chilies.
Combine the deseeded chilies, garlic cloves, water, extra virgin olive oil, ground caraway seed, ground coriander, ground cumin, and salt in a blender or food processor.
Process the ingredients until smooth.
Transfer the paste to a jar.
Pour extra olive oil over the paste in the jar to create a 'sealing' layer.
Whenever you use some of the paste, top up with olive oil to ensure no paste is exposed to air.
Expert advice for the best results
Adjust the amount of chili peppers to control the heat level.
Toast the caraway, coriander, and cumin seeds before grinding for a more intense flavor.
Store the harissa in the refrigerator for up to 2 weeks.
Everything you need to know before you start
5 minutes
Can be made ahead and stored
Serve in a small bowl alongside the dish.
Serve with couscous.
Use as a condiment for tagines.
Add to scrambled eggs.
Balances the spice
Discover the story behind this recipe
Important element of North African cuisine.
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