Travis Lett

Harissa

Preparation info
  • Makes

    ¾ cup

    • Difficulty

      Easy

Appears in
top 1000Gjelina: Cooking from Venice, California
Gjelina

By Travis Lett

Published 2015

  • About

This is another North African condiment with many regional variations. Ours is essentially a dried chile–based sauce with North African spices. The caraway gives it a distinctive and addictive flavor.

Ingredients

  • 12 dried guajillo chiles
  • 2 dried cayenne chiles
  • ½ tsp cumin seeds

Method

In a small saucepan over high heat, combine all the dried chiles with enough water to cover. Bring to a boil, partially cover the pan, and continue boiling until about three-fourths of the water has evaporated and the chiles are beginning to soften, about 30 minutes. Allow the chiles to cool in the water.

In a small, dry frying pan over medium heat, toast the cumin seeds and caraway see