by Loulies
View
my 38 recipes »
Photo by Loulies
Loulies's Notes:
Expand3 teaspoons caraway seeds Ask a question about this ingredient
3 teaspoons cumin seeds Ask a question about this ingredient
3 teaspoons coriander seeds Ask a question about this ingredient
3 fresh red chilies Ask a question about this ingredient
1 red pepper Ask a question about this ingredient
4 garlic cloves Ask a question about this ingredient
1 small bunch cilantro, leaves only Ask a question about this ingredient
1 lemon Ask a question about this ingredient
6 tablespoons good olive oil Ask a question about this ingredient
1 teaspoon kosher or sea salt Ask a question about this ingredient
Toast caraway, coriander and cumin seeds in a dry pan, pound the seeds in a mortar and pestle, puree in a food processor with chilies (deseeded), charred and peeled red bell pepper, peeled garlic, cilantro leaves, a good squeeze of lemon juice, olive oil and salt. You will end up with a spicy, thick paste. Pack it into a glass jar, cover with a layer olive oil and refrigerate. It will keep for about a month and can be used as a marinade for meat (rub it on flank steak or kebabs), as a condiment with couscous, or spread on pita with hummus for a quick appetizer.
Ask a question about this step
I've been looking for an authentic Harissa recipe, this is great, thanks Loulies!