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Harissa Recipe

A hot spice paste traditionally-used in Algerian, Moroccan and Tunisian cooking

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


Equipment needed:
A Food Processor, pestle and mortar or electric grinder


- 12 Dried Red Chilis

- 4 tablespoons (60ml) Warm Water

- 3 rounded teaspoons (15ml) Cumin Seeds

- 3 teaspoons (10ml) Caraway Seeds

- 2 tablespoons (30ml) Coriander Seeds

- 1 teaspoon (5ml) Sea Salt

- 4 cloves of Garlic, peeled and chopped

- 12 Mint leaves

- 10 tablespoons (150ml) Olive Oil


- Soak the chilis in warm water for 20 minutes.

- Dry-roast the cumin, caraway and coriander seeds in a frying pan for two to three minutes - until they smell strongly (but don't burn).

- Grind the seeds in a pestle and mortar or an electric grinder reserved for the purpose.

- Combine the ground spice with the sea salt, chopped garlic, mint leaves and chilis and their water, either in a food processor or in a large pestle and mortar.

- Blend, then slowly add the olive oil until you have a thick paste.

The mixture keeps well in a screw-top jar for up to two weeks.

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