Harissa
10 ingredients
1 steps
Ingredients
- 3 teaspoons caraway seeds
- 3 teaspoons cumin seeds
- 3 teaspoons coriander seeds
- 3 fresh red chilies
- 1 red pepper
- 4 garlic cloves
- 1 small bunch cilantro, leaves only
- 1 lemon
- 6 tablespoons good olive oil
- 1 teaspoon kosher or sea salt
Directions
-
1Toast caraway, coriander and cumin seeds in a dry pan, pound the seeds in a mortar and pestle, puree in a food processor with chilies (deseeded), charred and peeled red bell pepper, peeled garlic, cilantro leaves, a good squeeze of lemon juice, olive oil and salt. You will end up with a spicy, thick paste. Pack it into a glass jar, cover with a layer olive oil and refrigerate. It will keep for about a month and can be used as a marinade for meat (rub it on flank steak or kebabs), as a condiment with couscous, or spread on pita with hummus for a quick appetizer.
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