Harissa

This puree is delicious, but approach it with some respect, adding a little at a time. - by Barbara Northwood

Harissa

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This flavoursome chilli and garlic purée is an accompaniment for many Moroccan, Algerian and Tunisian dishes. Fabulous with tagines, merguez sausages and bean or lentil soups.

Ingredients

10 fresh red finger-length chillies

1½ tsp coriander seeds

½ tsp cumin seeds

½ tsp caraway seeds

3 garlic cloves, roughly chopped

½ tsp flaked sea salt

2 tsp tomato purée

2½ tsp lemon juice

1 tbsp light olive oil (not extra virgin, as it will flavour the harissa too heavily)

7 drops rose water (optional)

Method

Place a frying pan over a medium heat. Char the chillies, turning them now and then for 10 mins, until fairly blackened all over. Allow to cool. In a small frying pan, gently toast the coriander, cumin and caraway seeds, swirling them often for about 2 mins, until fragrant. Peel away the skins from the chillies, chop off the stalk and deseed them.
With a pestle and mortar (or a spice grinder), pound the chillies, seeds, garlic and salt together, making as fine a paste as possible. Stir in the tomato purée, lemon juice, oil and rose water, if using. Allow the flavours to combine for 1 hr before using.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.