Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

Another North African condiment, this fiery sauce may be served separately but also makes its way into many North African dishes. This recipe is merely a guideline, and I recommend that you adjust the ingredients to give the flavour that best suits your taste, and then use it in proportion to your personal heat scale, depending on the recipe. Harissa will keep for up to 3 weeks.