I have noticed that Harissa paste is entering new recipes. I did a little research to find out if it is vegan. Thank you Tony for this recipe. I am giving it to you but have not tried it as our chili bush is not bearing at present.
According to the type of chilies used the paste will be mild to hot.
125 gm dried chilies or 250 gm fresh chilies, any variety
1 tsp caraway seeds
1 tsp coriander seeds
1 tsp cumin seeds
4 cloves of garlic, peeled
1 tsp salt
2 Tblsp olive oil, extra if storing
Additions to vary the flavour,
lemon juice, mint, cilantro, sun-dried tomatoes, tomato paste, cayenne pepper and paprika.
Put the chilies in a bowl and pour boiling water over them to cover. Let them stand for 30 minutes.
While the chilies soak toast the spices stirring or shaking the pan to prevent burning. When fragrant remove from the heat.
Grind the spices together in a mortar and pestle.
Retaining the fluid, drain the chilies.
Remove the stems and seeds. To do this wear a pair of gloves to protect your hands.
Combine the chilies, ground spices, garlic and salt in a food processor or the mortar and pestle. At this stage add any additions to the flavour.
Slowly drizzle in the olive oil to make a smooth thick paste. If you wish to thin the paste add a little of the retained chili water.
Adjust the seasoning to your taste by adding extra of any ingredient at this stage.
If the Harissa is to be stored and kept put the paste in a jar. Cover the surface with a thin layer of olive oil. Seal with a lid and refrigerate.
It will keep in the fridge for a month if after removing some paste you recover the surface with olive oil.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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