Harissa

(The ml figures for the spices are based on the cup measure).

Cut the stems of the chilies into small pieces. Cut pods in half and soak in hot water after removing seeds.

Grind coriander, garlic, salt and cumin with drained chilies to a paste. Slowly add the olive oil until everything is well blended together.

Store in a cool, dark place.

Harissa is traditionally made in a mortar and is an excellent seasoning for couscous.

Additional flavor is added to harissa by toasting coriander and cumin in a frying pan without fat before grinding.

Tip: Always use aromatic spices to refine your dishes!

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