How to make Moroccan harissa paste
This fiery paste is popular throughout North Africa. It can be served as a condiment, or as a dip for warm crusty bread, and it can be stirred into tagines and couscous to impart its distinctive chilli taste. This recipe is for the basic paste, to which other ingredients such as fennel seeds, fresh coriander and mint can be added. Jars of ready-prepared harissa are available in some supermarkets and specialist delicatessens but it’s easy to make your own.moroccan harissa
INGREDIENTS
- 8 dried red chillies (Horn or New Mexico), deseeded
- 2–3 garlic cloves, finely chopped
- ½ teaspoon of sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 tablespoons olive oil
Makes about 4 tablespoons
METHOD
Put the chillies in a bowl and pour over enough warm water to cover them. Leave them to soak for 1 hour. Drain and squeeze out any excess water. Using a mortar and pestle, pound them to a paste with the garlic and salt (or whizz them in an electric mixer). Beat in the cumin and coriander and bind with the olive oil.
moroccan harissa
Store the harissa in a sealed jar in the refrigerator with a thin layer of olive oil poured on top. It will keep well for about 1 month.