HOMEMADE HARISSA
Assign 2 tbsp every coriander, fennel and
cumin seeds into a scorching, dry pan. Toast for 2 mins till fragrant. Grind
till fascinating in pestle and mortar. Wipe
out pan, add 50ml olive oil, gently fry 4 chopped garlic
cloves, 1 chopped crimson onion, 1 chopped crimson pepper and 6 fats crimson
deseeded chopped chillies till soft.
Mix spices and veg in meals
processor and blend to comfortable paste. Leftovers will withhold in fridge for up
to a week, covered with layer of oil.
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