Basic Harissa

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Basic Harissa

makes 1 cup

 

Note: You can grind the spices in a spice grinder, a

coffee grinder or with a mortar and pestle.

 

4 ounces dried chiles

5 cloves garlic, peeled

1 1/2 teaspoons kosher salt

1 1/2 teaspoons caraway seeds, freshly ground

1 1/2 teaspoons coriander seeds, freshly ground

2 tablespoons extra virgin olive oil, plus extra for

storage

 

Place the chiles in a large bowl and cover with

boiling water. Let rest until softened, about 30

minutes. Drain, then remove the seeds and stems from

the chiles.

 

Place the seeded and stemmed chiles into the bowl of a

food processor (or blender) with the garlic and pulse

a couple of times. Add the salt, caraway and

coriander. Process until smooth, pouring the olive oil

into the feeding tube on top as you blend. Add a

little water if necessary to achieve the right

consistency: The harissa should be a thick paste. To

store, top off with a thin layer of olive oil and

refrigerate.

 

 

 

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