Christine Manfield

Harissa

Preparation info
  • Makes about

    250 ml

    • Difficulty

      Easy

Appears in
Stir
Stir

By Christine Manfield

Published 2001

  • About

Ingredients

  • 75 g/2½ oz large dried Chinese or Dutch chillies, chopped
  • 2 teaspoo

Method

  1. Soak chilli in a little water for 2 hours. Drain, reserving soaking water.
  2. Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder with caraway seeds.
  3. Blend chilli, garlic and 100 ml/3½