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
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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.