Advertisement
Harissa
Preparation info
- Makes
200 g
- Difficulty
Easy
Appears in
Published 2017
Ingredients
2 teaspoons 1 teaspoon 2
Method
- Place the spices in a dry frying pan and toast them over a gentle heat, shaking the pan continuously to ensure the spices do not colour and burn. After 1–2 minutes, when their aroma is released, tip them into a mortar and pestle and grind them to a fine powder.
- Transfer the powder to a food processor, add the remaining ingredients and blend to a smooth paste. T
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe