37min 4 ppl
Harissa Paste
22 minutes
4 people
Medium31–60 min or 7–12 steps
22 min · 7 steps
Medium: 31–60 min or 7–12 steps
186 kcalper person
Protein 2g
Carbs 10g
Fats 15g
About this dish
A smoky, fiery Tunisian chilli paste built from soaked dried chillies, toasted caraway and garlic, loosened with olive oil until glossy.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic cloves4
Dried Goods
- Waterfor soaking200 ml
Spices & Seasonings
- Dried Red Chilliesstalks removed40 g
- Caraway Seeds5 g
- Coriander Seeds5 g
- Cumin Seeds5 g
- Fine sea salt5 g
Oils & Condiments
- Lemon juicefreshly squeezed15 ml
- Extra-virgin olive oilplus extra to seal60 ml
Utensils
- Frying pan
- Mortar and pestle
- Food processor
Method
1
Put the dried red chillies in a heatproof bowl, cover with the water and leave to soak until softened, about 20 minutes.
Approx. 3 minutes
2
Toast the caraway seeds, coriander seeds and cumin seeds in a dry frying pan over a medium heat, stirring constantly, until fragrant, about 2 minutes.
Approx. 2 minutes
3
Grind the toasted spices in a mortar to a fine powder.
Approx. 3 minutes
4
Drain the soaked chillies, reserving a little of the soaking water, and remove the stalks.
Approx. 4 minutes
5
Blitz the chillies, garlic cloves, ground toasted spices, fine sea salt and lemon juice in a food processor to a coarse paste, adding a splash of the reserved soaking water if needed.
Approx. 5 minutes
6
With the motor running, drizzle in the olive oil until the paste is smooth and glossy.
Approx. 3 minutes
7
Transfer to a jar and pour a thin layer of olive oil over the surface to seal.
Approx. 2 minutes
