See Also: harissa(dictionary)
Harissa(recipes)
Harissa spiced swordfish(recipes)
Pan-fried squid and prawns with harissa(recipes)
Harissa-rubbed lamb in charred pitta(recipes)
Mediterranean Cassoulet with Mixed Pulses and Harissa(recipes)

Harissa (recipes)








Serves 6-8



Preparation time

less than 30 mins



Cooking time

no cooking required

















Ingredients



250g/9oz long, fresh red chilliessea salt3 heaped tsp caraway seeds, ground3 heaped tsp cumin seeds, ground1 tsp black cumin seeds, ground (optional)4 cloves garlic100g/3½oz piquillo peppers, or roasted and peeled red bell pepper2 tsp tomato purée2 tsp red wine vinegar4 tbsp olive oil2 level tsp smoked paprika



Method



1. Remove the tops of the chillies, then slice in half lengthways. Lay each chilli on a chopping board, cut-side up, and gently scrape away the seeds with a teaspoon and discard.2. Blend the chillies in a food processor with a pinch of salt, half of each of the spice seeds and the garlic cloves until smooth.3. Add the peppers, the rest of the spice seeds, the tomato purée and vinegar, and blend again until very smooth. Transfer to a mixing bowl.4. Now add the olive oil. Sprinkle the paprika on top of the oil and stir in. Taste and season, if necessary, with more salt to balance out the vinegar.







Other ways:




This fiery North African pepper paste is orange-red in colour and usually served with couscous. It’s a mix of dried red chillies, garlic, caraway seeds, ground cumin and coriander, tomato purée, salt and olive oil. It can be used as a condiment or as an ingredient in cooking.Serve it as a dip to accompany cooked meats, stir it into olives, seafood stews or soups, swirl a generous spoonful through yoghurt or crème fraîche to make a spicy marinade or serve it with salad or vegetable dishes.You can buy it ready-made in jars, tubes or tins but if you have a blender you can quickly make your own. It will keep in the fridge for a couple of months if you cover the surface with a layer of oil. The flavour gets better with time.Mediterranean cassoulet with mixed pulses and harissaHarissa-rubbed lamb in charred pitta