Harissa – home-made with our own chillis!



Home Made Harissa

I made Ottolenghi’s A.M.A.Z.I.N.G mushroom pies for Christmas day. It’s a little bit of a long winded recipe, but not particularly difficult.

I did however have a heart stopping moment mid-cook, (on CHRISTMAS DAY!) when the harissa I thought was safely in the spice cupboard turned out to be Ras el Hanout. A totally different spice mix altogether! ARGH!!

Fortunately t’interwebs saved the day.Β It turns out that this fragrant middle-eastern chilli & spice mix is easy to make, and varies from village to village, and even household to household. So – I got out my trusty mortar & pestle, and pulled out all the spices in the cupboard and lo & behold, I had all the main ingredients! Hurrah! Christmas was saved!

The recipe specified whole dried chilli, which I didn’t have… I DID however have a whole jar of semi-dried chillis in oil which I had previously made from our very own Locoto Chillis. Which I used – obviously. I made a small amount because I was unsure whether it would turn out or not. It was DELICIOUS!

So I’ve made more.. Obviously. And it has turned out to be quite the best thing ever.. I think pretty much every post for the foreseable will be made with Harissa. ( OK- not EVERY post- but a lot of them will!)

If you can’t be bothered to DIY… harissa is readily available (in the UK at least) in posher supermarkets and middle-eastern delis.

I urge you to DIY however.. you can then add other spices, or lemon juice..or preserved lemon peel…( which reminds me- I made loads last year and haven’t used any…I feel another idea coming!)

Harissa Recipe

Makes approx 4 TBS.. or enough for agggggges.

You Need:

  • Β 8- 10 chillis ( or more if they are little ones) – I used our oil drenched semi dried chillis. It’s traditional to use dries chillis that are re-hydrated in warm water.
  • 5 garlic cloves
  • 1 heaped tsp coriander seeds
  • 1 heaped tsp caraway seeds
  • olive oil ( about 1 Tbs)

To Make

  1. Bash everything really hard in a mortar & pestle until it’s a paste.
  2. Or just use a food processer. But what’s the fun in that?
  3. Store with a drizzle of oil over the paste until you use it up.. use it carefully.. it’s SPICY

.. Β and yummy.

Let me know if you have any great recipes using harissa… i’m obsessed!

Now, bash it up to make Home Made Harissa


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