North African Spiced Harissa With Grilled Pita(Libya)

1. 1

   Place both chilies in a large bowl.

2. 2

   Add hot water to bowl and let the chilies re-hydrated for at least an hour at room temperature.

3. 3

   Meanwhile, toast cumin and coriander seeds in a small skillet over medium heat for a minute or until fragrant.

4. 4

   Once toasted, grind these seeds in a grinder until powder-like.

5. 5

   Set aside.

6. 6

   Once the chilies have set for at least an hour, drain, pat dry, cut the stems off, and remove seeds.

7. 7

   Place chilies in a food processor.

8. 8

   Pulse a few times.

9. 9

   Add garlic clove and pulse again.

10. 10

    You might need to add a little water to help thin it out.

11. 11

    At this point you can either push the puree through a fine mesh sieve or if you like a thicker puree leave as is.

12. 12

    Add the cumin, corriander, olive oil, and orange juice to the chilies.

13. 13

    Pulse again until smooth.

14. 14

    Add a squeeze of lemon and salt/pepper to taste.

15. 15

    Serve with grilled pita.

* Per serving · 4 servings · Values may vary.

No additional tips available.