Harissa

Ingredients


  • 30g dried red chillies
  • 1 clove garlic, chopped
  • 1 teaspoon caraway seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • several pinches of salt
  • olive oil, to cover

Harissa

Method


  1. Soak chillies in hot water for 1 hour. Drain well. Pat droil to covery and, using a pestle and mortar, grind to a smooth paste with garlic, spices and salt. Put into a small jar, add enough olive oil to cover. Store, covered, for up to 2 months.