Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 20 mins Makes 1 cup

2 tsp co­rian­der seeds

1 tsp cumin seeds

4 cloves gar­lic

1-2 hot chill­ies

1 tsp flaky salt

¼ cup neu­tral oil

1 tsp cayenne pep­per

1 cup tomato puree

2 tsp rose­wa­ter or a pinch of sugar

Toast the co­rian­der and cumin seeds in a dry fry­ing pan un­til they just start to pop — watch­ing closely so you don’t burn them. Grind the toasted seeds with a mor­tar and pes­tle. Chop the gar­lic and chill­ies and crush them into a paste with the salt. Re­turn crushed seeds to the fry­ing pan, add oil, chilli and gar­lic paste and cayenne pep­per. Siz­zle for a few sec­onds then add tomato puree. Sim­mer over a high heat for a cou­ple of min­utes un­til the mix­ture thick­ens. Re­move from heat and mix in rose­wa­ter or sugar. Store harissa in the fridge cov­ered with a film of oil — it will keep for a cou­ple of weeks.

Annabel says: There are as many recipes for this spice paste as there are cooks in North Africa, but this is my favourite vari­a­tion. Do in­clude the rose­wa­ter if you can find it, as it adds a del­i­cate flo­ral ac­cent. It’s de­li­cious stirred into cous­cous, stews and soups, or rubbed on meat be­fore grilling or bar­be­cu­ing.


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