Harissa
1 min read
Serves
| 1 teaspoonCoriander seeds | rehydrate dried chilies30 min | lightly toast2–3 min | combine the rehydrated | transfer to a jar |
|---|---|---|---|---|
| 1 teaspoonCumin seeds | ||||
| ½ teaspoonCaraway seeds | ||||
| 4 ouncesDried chiliesSeeded, stems removed | ||||
| 3Garlic clovesPeeled | ||||
| 1 teaspoonSaltOr to taste | ||||
| 3 tablespoonsOlive oilPlus extra for storing | ||||
| 1 tablespoonLemon juiceFreshly squeezed | ||||
Method
- 30 minRehydrate dried chilies by soaking them in hot water for 30 minutes. Drain and remove any remaining seeds if desired.
- 2–3 minlightly toast In a dry skillet over medium heat, lightly toast the coriander, cumin, and caraway seeds until fragrant, about 2-3 minutes. Let them cool and then grind them into a fine powder.
- combine the rehydrated In a food processor, combine the rehydrated chilies, ground spices, garlic cloves, salt, olive oil, and lemon juice. Blend until a smooth paste forms.
- Transfer to a jar and cover the top with a thin layer of olive oil; this helps preserve the harissa. Store in the refrigerator for up to a month.