Making Harissa

Preparation info
    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This hot, spicy paste is used extensively in Tunisian and other North African cooking. It is based on medium-sized chillies with a medium hot flavour. The blend is widely sold in jars, but it is easy to make your own.

Method

  1. Put 10–15 whole dried chillies in a pan with water to cover. Bring to the boil, then remove from the heat.
  2. When the chillies are cool enough to handle, remove the stems, seeds and memb