Harissa seasoning

Real Harissa, is a paste made from the following spices, plus roasted red pepper, tomato purée, fresh garlic, lemon juice and extra virgin olive oil. It is totally delicious and can be used in many ways. Unfortunately, when you make it yourself, it will soon go mouldy unless you have refrigeration, like most things that contain tomato. You can, however, use the following recipe and mix it with the above ingredients to make an ersatz harissa paste, in the quantity you need. (Instead of a whole roast pepper, just cut off a piece of red pepper and hold it over a flame until the skin chars. Then remove the skin and blend it with the above ingredients and some of your harissa seasoning from the recipe below, in a blender.)

 

However, this seasoning is good in Moroccan recipes, especially if you incorporate some or all of the other ingredients in the same dish. It's also an excellent condiment when you've made something and just want to add a little more 'zing' to it!

Makes about 1/3 cup

2 tbsp dried chilli flakes
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp caraway seeds
2 tsp garlic granules
1 ½ tsp smoked paprika
½ tsp cayenne (see Note)

Method:

• Toast the cumin, coriander, and caraway seeds on a dry pan over low-medium heat. Toast only until they are fragrant.
• Remove the seeds from the heat and, once they are cold, add to a blender with the garlic and grind to a powder. Alternatively pound them using a pestle and pestle.
• Transfer the powder to a bowl and add the smoked paprika. Mix thoroughly.
  

Store in an air tight container.

Note:

• We all have different ideas of what constitutes ‛hot’, and you can’t realistically taste the blend until you use it, because the spices are essentially raw. However, if you find it a bit bland, add ½ tsp cayenne. Next time you make it, either add the cayenne at the time or some more chilli flakes.