Make your own firey harissa paste with this recipe!

Harissa Paste is a key ingredient in lots of Tunisian cooking. So why not learn how to make it yourself? It’s easier than you think…

Harissa is originally from the Magreb and more specifically Tunisia. So popular is this spicy little paste that it is often called “the national condiment of Tunisia” and traditionally it’s added to meat and fish dishes.
If you want to be extra authentic, add a little bit of harissa to your couscous! Have you ever had lablabi? The Tunisian chickpea breakfast soup? Harissa is a key ingredient there… if that chilli paste doesn’t wake you up, nothing will!

Harissa Paste Recipe

Ingredients

• 60g dried chillies
• 45g garlic gloves
• 225ml white wine vinegar
• 225ml olive oil
• 2 1/2 tbsp coriander seeds
• 3 tbsp cumin seeds
• 2 1/2 tbsp fennel seeds
• 1 tbsp salt

Instructions

1. remove the seeds and stem from the chillies
2. add water to the chillies and let them rest
3. toast all the seeds (coriander, cumin, fennel) and grind in a pestle and mostar
4. blend the garlic with a little of the chilli water in a food processor
5. Add the chillies, ground seeds and vinegar to chilli in food processor & blend
6. Add the olive oil & blend until smooth