Homemade Harissa Recipe

The word ‘Harissa’ derives from the Arabic verb, ‘harasa’ which means ‘to pound’ or ‘ to break into pieces ’. Make sure you grind your chillis to get the maximum flavour out of them – the clues in the name! Then add roasted red peppers, garlic, coriander seeds, cumin and extra virgin olive oil.

Spread harissa over a whole chicken and serve with roasted butternut squash, flatbreads and plenty of fresh coriander. Harissa Paul Hegeman A bold, aromatic homemade harissa made with dried red chilies, toasted cumin, coriander, and caraway seeds, roasted garlic, olive oil, and a hint of cinnamon.

Smoky, spicy, and deeply flavorful, it’s perfect for spooning over roasted vegetables, mixing into marinades, swirling into dips, or adding heat to just about anything. Remove the stems and seeds if you prefer a milder harissa. Toss the garlic in some olive oil and place in the oven for 12 minutes or until soft.

In a dry pan over high heat lightly toast all the seeds until aromatic and remove them from the pan to a food processor. Add 1/3 cup of olive oil (80 ml) and process until smooth. Personally I make about triple this amount as once Iíve made it I tend to put it on everything.

It keeps for weeks in a jar, just cover the surface with a little oil and pop it in the fridge. Related: Harissa Chicken on Corn & Coriander Fritters with Pineapple Salsa Related: Baby Snapper with Harissa. Samke Hara Sauce Related: Roasted Quails with Moroccan Couscous Stuffing & Apricot Sauce Related: Roasted Eggplant with Harissa & Feta Mousse