Harissa Paste
 
10 Dried red chills stems and seeds removed  
2 tbsp Olive oil
3 cloves garlic
1 tsp Ground cumin
1 tsp Ground cinnamon
1 tsp Ground coriander
1 tsp Ground caraway
 
Combine all ingredients and pulverise with a mortar and pestle or puree with a hand blender. If not to be used immediately, cover with olive oil and refrigerate.
 
 
 
 
 
 
 
 
 
 

Email us

All thoughts expressed on this site are the personal opinions of contributors.

Copyright Little Piggy Food Services 2006