Harissa Paste

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  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • ½ tsp caraway seeds
  • 60-70g fresh red chillies, de-seeded
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 50ml tomato puree
  • 50ml olive oil


  1. Combine cumin, coriander and caraway seeds in a saucepan and toast over medium heat. Stir constantly for 3-5 minutes until aromatic. Set aside.
  2. Combine the red chillies with the toasted seeds, garlic, salt & olive oil in a food processor. Process until it forms a paste. Harissa is now ready to use.
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