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Harissa
Preparation info
- Makes
250 ml
- Difficulty
Medium
Appears in
Published 1999
Harissa is the North African counterpart to an Asian sambal, although is very much hotter as it has not been mellowed by cooking or the addition of sugar. It is served to enhance salads and cooked fish and meats, and is an automatic addition to cous cous. Test the water, so to speak, and then use it accordingly.
Ingredients
75 g - water
2 teaspoons - <
Method
Soak chillies in a little water for 2 hours, then drain. Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder with caraway seeds. Purée chillies, garlic and 100 ml water in a food processor, then blend in spices, salt and tomato purée. With the motor running, slowly pour in oil. Spoon into a jar, then cover with a film of oil and seal. Refrigerate for up to 1