Cookbook:Harrisa

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Cookbook | Recipes

Harrisa is an extremely spicy chili paste used in North African cooking, mostly in Morocco, Tunisia and Algeria, although strains can be found in all neighboring countries.

[edit] Ingredients

• Chilies, with stems and seeds removed
• Olive oil
• Garlic
• cumin
• cinnamon
• coriander
• caraway

[edit] Procedure

The ingredients are blended together to form a smooth paste.

By covering the paste with a little olive oil, it can be stored for several months allowing the sauce to take on a richer flavour, it is not recommended to store in a humid or damp environment.

[edit] Notes, tips and variations

• Mixed with mayonnaise, this paste makes an excellent side dish for chicken and cooked meats, particularly lamb. It can be used sparingly as a marinade or served with yogurt as a sauce.