Harissa (Moroccan cuisine)

 

     This chilli-based condiment is widely used in Moroccan, Tunisian and Algerian cooking. It can be served as a side dish in which to dip pieces of grilled and barbecued meat, or it can be stirred into soups and tagines, adding a distinctive, spicy flavour.

Makes 120 ml

• 12 dried red chillies
• 15 ml coriander seeds
• 30 ml cumin seeds
• 2 garlic cloves
• 2 ml salt
• 60-90 ml olive oil

1. Dicard the stems and some of the seeds from the chillies, then soak the chillies in warm water for 30 minutes, until softened.
2. Meanwhile, dry-fry the coriander and cumin seeds to bring out the flavour and grind them to a powder.
3. Pound the garlic with the salt, then add the drained chillies and pound the mixture until it is smooth.
4. Add the spices and gradually pound in the oil, trickling it in and mixing until the sauce is well blended and of a mayonnaise-like consistency.
5. Use the harissa at once or transfer it to an airtight jar ; flood the surface with a little more olive oil to make a seal.
6. Cover closely and store in a cool place or in the fridge up to 3 weeks.

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