Homemade Harissa

Homemade Harissa

harissa At the moment we have an abundance of Chillis, it's pretty much the only thing that is growing for us over the super hot months. I purposely planted more plants than I knew we would need, as I know we can easily store and use our chilli supply from summer over the entire year. One thing I've been wanting to make is a home made Harissa which is a North African chilli paste. We've seen it pop up in a few recipes but have struggled to find it in the shops. Harissa is lovely with most meats and root vegetables. Here is my recipe: Ingredients:
  • 50 grams of dried whole chilles
  • 4 garlic cloves
  • 1 teaspoon of caraway seeds
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of cumin seeds
  • Salt & Pepper to taste
  • 2 tablespoons of Olive Oil (plus extra for topping)
  • Optional Extras: For a sweeter flavour add preserved capsicums and / or tomato paste
harissa-chillis Soak the dried chillies in boiling water for approximately 30 minutes. Place caraway, coriander and cumin seeds in a dry frypan and on a low-medium heat cook until fragrant. Remove from the frypan and grind up using a mortar and pestle. harissa-spices Wearing gloves (VERY IMPORTANT read why here), take off the stem off and carefully remove the seeds. Place all the ingredients into a food processor and blend until a smooth paste. Put into a sterilised jar and top with olive oil to create a seal. This Harissa should last in the fridge up to 1 month.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

Create your own thriving Veggie Patch

If you need help starting or fixing your kitchen garden come on over and join us inside Dirt Lovers. Courses, workshops, step by step guides and more.

Plus you'll get loads of support and assistance along the way.

Find out more

Visit our Australian Seed and Organic Garden Supplies Shop

Seeds and products curated for those who live in the Australian subtropical climate.