Harissa
Prep Time
20 mins
Total Time
20 mins
A mild, fragrantly spiced harissa recipe adapted from Al Brown. This makes more than you will need for the Middle-Eastern Lamb Salad, but the remaining can be stored in the fridge in a jar and used in many different ways!
Ingredients
- 2 red capsicums , roasted, skinned, seeded adn roughly chopped
- 3-4 fresh chillies , chopped (seeds optional)
- 2 tablespoons finely chopped or minced fresh garlic
- 3/4 cup chopped coriander leaves , stalks and roots
- 1/2 cup mint leaves
- 1/2 cup parsley leaves
- 2 tablespoons tomato paste
- 4 tablespoons brown sugar
- 1 1/2 tablespoons cumin seeds , toasted in a dry pan and ground
- 1 1/2 tablespoons coriander seeds , toasted in a dry pan and ground.
- 1 tsp smoked sweet paprika
- 50 ml (just under 1/4 cup) lemon juice
- 25 ml lime juice (just over 1 tablespoon)
- 1/2 cup olive oil
- salt and freshly ground black pepper to taste
Instructions
-
Place all the ingredients in a food processor and blend to form a smooth paste. I actually found that to get the paste as smooth as possible, a small blender was really helpful to do half the harissa at a time - I have a kenwood attachment that worked well but you could use anything that you have around! Refrigerate in a jar.