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Title: Harissa
Categories: Condiments
Yield: 4 Oz (125 g)

2 tb Caraway seeds (10 ml)
2 tb Coriander seeds (10 ml)
2 tb Cumin seeds (10 ml)
2 oz Fresh red chillies (55 g);
-de-seeded
2 oz Dried guajillo chillies
-(55 g); soaked in warm
-water, drained and
-de-seeded (reserve the
-soaking liquid)
6 cl Garlic
Leaves from a small bunch of
-coriander
A good squeeze of lemon
-juice
5 tb Olive oil (75 ml)
1/2 ts Salt

A fiery red chilli paste from North Africa, usually served with
couscous. Use it in marinades, or slightly diluted with a little
water and olive oil, as a hot accompaniment for spicy braises.

Toast the caraway, coriander, and cumin seeds together in a dry pan.
Heat them for 3-4 minutes until they start to really release their
fragrance. Pound the spices in a mortar and pestle.

Put the spices together with all the other harissa ingredients in a
food processor and puree. You want to end up with a thick but not
solid paste, so add a little of the chilli soaking liquid to get the
right texture.

Source: Diana Henry. Crazy Water, Pickled Lemons. London: Octopus
Publishing Group 2002.

Recipe by Diana Henry

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