Tunisian Harissa is a traditional Tunisian recipe for a classic chilli and spice paste that's used almost ubiquitously in Tunisian cookery and which is also turned into a condiment to be served at the table. The full recipe is presented here and I hope you enjoy this classic Tunisian version of: Tunisian Harissa.
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Also known as arhissa this blend of chillies and spices is used throughout the Maghreb region, but is most especially associated with Tunisian cuisine. This version is quite hot, so be careful when using.
Ingredients:
50g dried red chillies (piri-piris are best, if you can get them)
2 garlic cloves, finely chopped
2 tsp coriander seeds
2 tbsp cumin seeds
2 tsp caraway seeds
1/2 tsp sea salt
6 tbsp olive oil
Method:
Clean and pick over the chillies. Remove any stems then place in a bowl. Pour over enough hot water to cover then set aside for 1 hour to soften. After this time drain the chillies and place in a mortar. Pound with a pestle then add the garlic and salt. Pound to as smooth a paste as you can.
Meanwhile, add the spices to a dry frying pan. Toast gently for about 6 minutes, or until aromatic, then add to the mortar. Pound the ingredients to as smooth a paste as you can then add 4 tbsp the olive oil. Stir to form a smooth paste then transfer to a jar. Pour the remaining olive oil over the top then store in a cool, dark, place until needed.
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