Harissa paste is commonly associated with Tunisia, but you can find variations throughout Morocco, Algeria and Libya.
Harissa Paste can add a great little fiery kick to any dish an essential addition to North African Food.
100g dried chilli flakes (if you like hot try Bird’s Eye chilli flakes)
2 teaspoon cumin seeds
2 teaspoons coriander seeds
2 teaspoons freshly ground caraway seeds
2 red sweet /bell peppers roasted and skinned
2 teaspoons sea salt
8 garlic cloves
4 tablespoons tomato pure
2 tablespoons red paprika
zest and juice from a lemon
Put the chilli flakes in bowl and cover with little hot water and leave it for 20-25 minutes. Put cumin, coriander and caraway seeds in dry fraying pan and toast over medium heat.
Drain the water from the chilli flakes and put the flakes into a food processor. Add the toasted spices and rest of the ingredients except the oil. Blend until you have a smooth paste and add olive oil while blending. Tip in to a small saucepan and heat gently until just bubbling.
Transfer to small sterilized jar and top up with olive oil, ensuring paste is completely covered. Seal tightly and store in the fridge for up to four months.