Harissa

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   1. Leave the peppers to soak in warm water for 40 minutes untill they are soft.

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   2. Drain the peppers and wring all the water out of them.

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   3. Add the peppers, garlic, cumin, salt, coriander and olive oil to a food processor and blend to a smooth paste. You can also do this with a mortar and pestle, but a food processor is so much easier.

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   4. Scoop the harissa into a clean jar and pour a small layer of olive oil over it and close the jar. The harissa will keep for a month in the fridge.

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   Also great to serve mixed with some yoghurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.