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A hot spice paste traditionally-used in Algerian, Moroccan and Tunisian cooking
- Suitable for Vegetarians
- Suitable for Vegans
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.