If you like to fire things up in your life, like eating chillies, not setting stuff on fire… you might very much like Harissa Paste.
It becomes an accompaniment at meals. Your friend in your kitchen. You cook with it, even if it is only a teaspoon of that perfect ingredient that makes your Steak Roll rollin’
It is also very easy to prepare and make your very own Harissa Paste at home. Right, so this Tunisian paste is used on meats and fish, in stew and as flavorings in Couscous. How divine?
Someday I am going to travel to Tunisia and eat all the Harissa and couscous I can find. How huge is Earth?
Anyway, my version of Harissa Paste is still very related, using the same type of spices, but somehow I can’t do too much chilli leaving it more “peppery” than anything else. You can be the judge.
Or you can just chuck it all in a food processor to blend until smooth. It really depends how you enjoy it. Chunky Harissa is best for rubbing meats and chicken before roasts, or added to pasta sauces and bredies. Yes. All the Harissa is mine!!
|Prep Time||10 min|
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon ground coriander
- 1 bird eye chili finely chopped
- 1 teaspoon salt
- black pepper to season
- 1/2 teaspoon smoked paprika
- pinch ground cinnamon
- 1 large red pepper
- olive oil to rub red pepper with
- 2 cloves garlic peeled and roughly chopped
- 1 lemon juice retained
- 50 ml olive oil
- Add the spices to the pestle and mortar and grind until fine and smashed.
- Rub the red pepper with olive oil and grill in oven until toasted. Cool for a while and peel off the skin.
- Cut the red pepper in smaller pieces, add it to the pestle and mortar with the garlic. Pound and smash until you have large chunks.
- Add the lemon juice and oil, mix until desired thickness is met.
- Or you can just chuck it all in a food processor to blend until smooth.