Harissa Paste
A community recipe by ReneKNot tested or verified by Nigella.com
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Pound or blend all ingredients together until smoothly blended. Pack into a small jar, cover with a layer of Olive Oil and seal tightly. It will keep for 2-3 months in fridge. I freeze mine and defrost when needed.
Pound or blend all ingredients together until smoothly blended. Pack into a small jar, cover with a layer of Olive Oil and seal tightly. It will keep for 2-3 months in fridge. I freeze mine and defrost when needed.
Introduction
This paste can be used to spice up couscous or salads or in fact just about anything. I use it in my Moraccan Tomato Soup.
This paste can be used to spice up couscous or salads or in fact just about anything. I use it in my Moraccan Tomato Soup.
Ingredients
Serves: 0
Metric
Cups
- 50 grams red chillies (split and deseeded)
- 25 grams garlic (chopped)
- 5 grams sea salt
- 25 grams caraway seeds
- 2 tablespoons olive oil
- 2 ounces red chiles (split and deseeded)
- 1 ounce garlic (chopped)
- ounce sea salt
- 1 ounce caraway seeds
- 2 tablespoons olive oil
Method
Harissa Paste is a community recipe submitted by ReneK and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by on 25th July 2015
Show more commentsI made your recipe! I either go to Nigella for recipes or her fans because obviously her fan group have the same the style as Nigella so just as amazing, don't cast off, try them! I didn't have a blender for this recipe, so I cut everything as small as I could and sqidged it on to olive juice dipped Kings mill sandwich thins and fried them off Delicious!