Harissa Paste
This Moroccan rub is especially good with lamb but is also great with chicken and vegetarian dishes. I also use this in guacamole and casserole bases to give an extra zing.
Ingredients
Makes: 1 cup (approx)
- 185g bird's eye chillies, seeded and stems removed
- 12 cloves garlic, peeled
- 1 tablespoon coriander, ground
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 tablespoon dried mint
- 1/2 cup chopped fresh coriander
- 1/2 cup (125 ml) olive oil
Directions
Preparation:20min ›
Ready in:20min
- Place the chillies, garlic, ground coriander, cumin, salt, mint and coriander into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
- Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavour to fried or baked dishes.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(25)
Reviews in English (19)
I come from a tribal area of Morocco eating harissa all my life - I know a good one! This is the best I have ever tasted (sorry mom.....) - 15 Jun 2002 (Review from Allrecipes USA and Canada)
Wonderful recipe, very forgiving! I modified ingredients based on what was available, and came out excellent, probably not quite as spicy as the original, as the bird chilies weren't to be found. Makes a great sauce for pork or chicken when mixed with plain yogurt, can be used as a stir-fry sauce, and was yummy just plain on top of smoked oysters. One thing that seemed nice was to toast the cumin and coriander seeds in a dry skillet before blending. Next time I will add the chilies after blending the rest so that the sauce is slightly chunky instead of pureed. - 16 Jul 2008 (Review from Allrecipes USA and Canada)
Very tasty and traditional african condiment. I used a large handful of rehydrated del arbol peppers as these are easy to find in the grocery store. I sauteed the garlic first in a bit of olive oil and add chopped fresh mint after removing from the heat. Then blended all the ingredients in my chopper. Slather on steaks before grilling/broiling and mix into mayo to make a killer steak sandwich. - 01 Nov 2009 (Review from Allrecipes USA and Canada)
Write a review
