in Middle East

Harissa

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Ingredients for 1 servings:

  • 100 g chili pepper(s), dried red
  • 8 cloves garlic
  • 30 g salt
  • 30 g cumin, ground
  • 30 g coriander, ground
  • 150 ml olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tunisian spice paste

Remove the bases from the chili peppers, halve them lengthwise, and pour boiling water over them. Let them steep for 5 minutes, then drain well. Peel the garlic and chop very finely. Blend all ingredients in a blender until smooth. Transfer to a screw-top jar. It will keep in the refrigerator for a few weeks when sealed. It’s perfect with anything oriental and for seasoning soups and sauces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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