Harissa

Ingredients

• 60 g dried red chillies
• 1 pieces roasted red pepper
• 4 pieces garlic cloves
• 2 tsp caraway seeds
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tbsp tomato paste
• 120 ml extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp salt

Steps

1. 1
   Stem and deseed the dried chillies, then soak them in boiling water for 30 minutes until completely soft.
2. 2
   Toast the caraway, coriander and cumin seeds in a dry pan until they smell warm and nutty, about 90 seconds, then grind them.
3. 3
   Drain the chillies thoroughly, squeezing out the water — excess water makes a harissa that spoils quickly.
4. 4
   Pound or blend the chillies with the garlic, salt and roasted pepper to a thick paste.
5. 5
   Work in the ground spices, tomato paste and lemon juice.
6. 6
   Blend in the olive oil a little at a time until it turns glossy and deep red.
7. 7
   Pack into a jar and cover the surface with a layer of olive oil. It keeps a month in the fridge.