Homemade harissa

    (4)
    1 hour 20 min

    Homemade harissa beats the stuff in a tube every time. It's actually really easy to make at home and will lend authentic North African flavour to loads of dishes.

    Brandon

    London, England, UK
    16 people made this

    Ingredients
    Makes: 600 g harissa

    • 60g dried red chillies
    • 3 tablespoons cumin seeds
    • 2 1/2 tablespoons coriander seeds
    • 2 1/2 tablespoons fennel seeds
    • 1 tablespoon caraway seeds
    • 45g garlic
    • 1 tablespoon salt
    • 225ml white wine vinegar
    • 225ml olive oil

    Method
    Prep:20min  ›  Extra time:1hr soaking  ›  Ready in:1hr20min 

    1. Remove the seeds from the chillies. Place the chillies in a bowl and cover with hot water. Soak for 1 hour.
    2. Meanwhile, place the cumin, coriander, fennel and caraway in a dry frying pan over high heat. Toast for 3 minutes, stirring constantly, till fragrant. Remove the spices from the pan immediately to prevent burning, placing in a mortar and pestle. Roughly grind the spices with the pestle.
    3. Drain the chillies, reserving a few tablespoons of the chilli water.
    4. Place the garlic in a food processor with a bit of the chilli water. Blend thoroughly. Add the chillies, spices, salt and vinegar. Process for several minutes, till smooth.
    5. With the food processor running, begin adding a slow, steady stream of olive oil to the mixture. Stop adding once a paste-like consistency is achieved (you may not need all of the olive oil).

    Video

    Homemade harissa
    Homemade harissa

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