Harissa Paste

    Harissa Paste


    23 people made this

    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.

    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

    Preparation:20min  ›  Ready in:20min 

    1. 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.
    2. 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.

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