Harissa Paste Recipe | BBC Good Food

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• Harissa paste

Harissa paste

• Diana Henry

Save recipeMakes 235mlEasyPrep: 15 minsCook: 5 minsA star rating of 2.6 out of 5.3 ratingsRateloading...

Make your own harissa paste to use on meat and fish. It's easy to make and keeps chilled for two weeks. Use it to make our harissa sardines or sausage rolls

Dairy-freeEgg-freeGluten-freeVeganVegetarianPrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

Grilled harissa sardines with fennel & potato salad

A star rating of 4.5 out of 5.2 ratings

Pair sardines with harissa to make this fabulous summer salad with fennel, olives and new potatoes. The freshness of the fennel really balances the richness of the fish

Harissa & lamb sausage rolls

A star rating of 3.3 out of 5.10 ratings

Spice up your sausage rolls with the flavours of harissa, herbs and spices. They're perfect picnic food for summer and a winner when you're feeding a crowd

Roast aubergines with yogurt & harissa

A star rating of 4.9 out of 5.96 ratings

Looking for a simple side or starter that delivers on taste? Look no further than roast aubergines with yogurt and harissa. It's vegetarian and gluten free

Ingredients

Nutrition

• 2½ tsp coriander seeds
• 2½ tsp caraway seeds
• 2½ tsp cumin seeds
• 5 dried guajillo chillies
• 5 red chillies halved and deseeded
• 6 garlic cloves chopped
• small bunch coriander
• 1 lemon juiced
• 125ml olive oil plus extra for pouring
• chipotle paste

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Nutrition: Per serving

• kcal62
• fat6g
• saturates1g
• carbs0.4g
• sugars0.2g
• fibre0.3g
• protein0.4g
• salt0.1g

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Method

• step 1

  Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.

Recipe from Good Food magazine, June 2019

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A star rating of 2.6 out of 5.3 ratingsAdAd

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