Olive Magazine
Harissa Recipe

Harissa

Published: August 13, 2015 at 12:07 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 4

Harissa is essentially a Tunisian chilli pepper paste, and there are thousands of variations. This one has heat, but it’s balanced, and has so many layers of flavour, each one coming as soon as the previous has subsided. Once you’ve found the balance you like, you’ll end up putting it on everything.

Nutrition:
NutrientUnit
kcal65
fat6.1g
saturates0.8g
carbs1.3g
fibre0.3g
protein1.1g
salt0.6g
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Ingredients

  • 5 red chillies, pierced with a knife
  • olive oil
  • 5 cloves garlic, peeled
  • 2 tsp cumin seeds, toasted and ground
  • 2 tsp coriander seeds, toasted and ground
  • 1 tbsp sherry vinegar
  • chopped to make 3 tbsp coriander

Method

  • STEP 1

    Fry the chillies in 3cm oil for 2-3 minutes until almost burnt (they might spit a little, but piercing them will stop them bursting). Put in a bowl, seal tightly with clingfilm, and allow to cool.

  • STEP 2

    When completely cooled, peel off the skins and slit the chillies to remove the seeds. You just want the roasted flesh of the chilli.

  • STEP 3

    Using a pestle and mortar, pound the flesh with the garlic, cumin and coriander until there are no lumps. Stir in the vinegar and add oil to make a smooth paste.

  • STEP 4

    Add the chopped coriander and season. We’ve served it with a hash of crispy new potatoes, chorizo, red pepper and more coriander.

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