Harissa I

Name: Harissa I
Cuisine: Moroccan
Ingredients: 6 cloves garlic, peeled; 100 g/¼ lb (2 cups) hot dried red chilli (chili) peppers; 100 g/¼ lb (2 cups) hot dried red chilli (chili) peppers; 100 g/¼ lb (2 cups) hot dried red chilli (chili) peppers; 8–10 tablespoons olive oil; 4 tablespoons cumin seeds; 6 tablespoons coriander seeds; 4 tablespoons coarse salt

Preparation info

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

100 g/¼ lb (2 cups) hot dried red chilli (chili) peppers

Africa
Morocco
Spice Mix
Gluten-free
Mediterranean
Vegan

Method

Remove the stems from the dried red chilli (chili) peppers and remove seeds. Put red peppers in hot water until they are soft.
In the meantime, pound garlic cloves in mortar with half the salt until smooth. Remove from mortar and reserve. Add drained red peppers to mortar and pound to a smooth paste with remaining coarse salt. Remove and add to pounded garlic.<