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Harissa
There are as many recipes for this spice paste as there are cooks in North Africa, but this is our favourite variation.
Prep Time
15 mins
Cook Time
2–3 mins
Serves
makes 1 cup
Vegan
Vegetarian
Dairy Free
Gluten Free
BBQ
Sauces & Preserves
Quick & Easy
$
Ingredients
2 tsp coriander seeds
1 tsp cumin seeds
4 cloves garlic
1-2 hot chillies
1 tsp flaky sea salt
1/4 cup neutral oil
1 tsp cayenne pepper
1 cup tomato purée
2 tsp rosewater, or a pinch of sugar
Method
STEP 1
Toast the coriander and cumin seeds in a dry frypan until they just start to pop – watching closely so you don’t burn them.
Grind the toasted seeds with a mortar and pestle.
STEP 2
Chop the garlic and chillies and crush them into a paste with the salt.
STEP 3
Return crushed seeds to the frypan, add oil, chilli and garlic paste and cayenne pepper.
Sizzle for a few seconds then add tomato purée.
Simmer over a high heat for a couple of minutes until the mixture thickens.
Remove from heat and mix in rosewater or sugar.
STORAGE
Store harissa in the fridge covered with a film of oil – it will keep for a couple of weeks.
