Harissa Paste
Itidal AbdullahShare
Spicy Harissa Paste; the North African condiment that every spice lover needs
Ingredients:
Dried Red Chillies
lal mirch ( Capsicum annuum)- Hot
Substitutes:
Guajillo chillies - Mild & bitter
Pasilla - Mild
Chile de arbol- Hot
Spices:
Cumin, Coriander & Caraway
Harissa paste
Rated 5.0 stars by 1 users
Category
Condiments
Cuisine
North African
Author:
Chef Iti
Yield
250g
Harissa paste is like a little jar of sunshine and spice! Originating from North Africa, it’s a fiery blend of red chilies, garlic, and fragrant spices like cumin, coriander, and caraway seeds—plus a splash of olive oil to bring it all together. The result? A vibrant, smoky heat that’s totally addictive! You can slather it on grilled meats, stir it into soups, or even use it as a zesty dip for bread. Whether you’re looking to spice up your veggies or give a little kick to your sandwiches, harissa is the perfect way to add bold flavour to almost anything!
Equipment:
Kitchen scissors
Food processor
Stainless steel pot
Spatular
Strainer
Ingredients
-
2 cups/ 66g of dried “lal mirch” whole red chillies
-
5 cloves of garlic
-
4 tablespoons of olive oil
-
1 tsp of cumin
-
¼ tsp of caraway seeds
-
¼ tsp of coriander seeds
-
1 tsp of salt
Directions
Remove seeds from dehydrated chillies
Wash and soak in hot water for 20 minutes
Strain re-hydrated chillies and add to pat dry any excess water.
Roast spices in a dry pan until fragrant 30 seconds while continuously stirring. Allow to cool and grind in a spice grinder or mortar and pestle.
Once chillies are drained. Add them to the food processor alongside, garlic, grounded spices salt and olive oil.
Blend until the harissa paste is well combined.
Recipe Note
- Removing the seeds reduces the heat of the chillies.
- Mixing a variety of chillies add more to the flavour profile
- Store Harissa in the fridge for prolonged freshness.
- Dish out the harissa paste with a clean and dry spoon each time to prevent spoilage.