One of the main condiments of Northern African cuisine, harissa is a fiery blend of chillies and spices which is ideal in stews, as a dip, on sandwiches - anywhere you need a little heat! Watch this recipe being made in the Allrecipes Harissa Paste video .
Makes: 600 g harissa paste
60g dried red chillies
3 tablespoons cumin seeds
2 1/2 tablespoons coriander seeds
2 1/2 tablespoons fennel seeds
1 tablespoon caraway seeds
1 tablespoon salt
225ml white wine vinegar
225ml olive oil
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Directions Preparation:20min › Extra time:1hour soaking › Ready in:1hour20min
Remove the seeds from the dried chillies and discard. Place the chillies in a bowl and cover with hot water then leave to soak at least 1 hour.
Meanwhile, in a dry frypan over high heat, toast the cumin, coriander, fennel and caraway seeds until fragrant and browning but not burnt. Grind seeds in a mortar and pestle or spice grinder.
Drain the chillies, reserving a little bit of the soaking water.
Place the garlic in a blender or food processor with a few tablespoons of chilli water. Blend until smooth. Add chillies, ground spices, salt and vinegar. Blend until very smooth.
With the blender running, slowly drizzle in the olive oil to make a smooth paste (you may not need all the oil).