HOMEMADE HARISSA
Set 2 tbsp every coriander, fennel and
cumin seeds into a hot, dry pan. Toast for 2 mins until aromatic. Grind
until honest 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 fat crimson
deseeded chopped chillies until tender.
Mix spices and veg in food
processor and blend to gentle paste. Leftovers will preserve in fridge for up
to a week, lined with layer of oil.
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