Easy

Harissa

Name: Harissa recipe
Yield: 1 1/2 cups
Ingredients: 1 large eschalot; 12 garlic cloves; 400g long red chillies, deseeded (use 200g bullhorn red chillies if you prefer less heat); 2 tsp cumin seeds; 2 tsp caraway seeds; 30.00 ml sherry vinegar; 20.00 ml extra virgin olive oil; 1 tsp fish sauce; 100g plain Greek-style yoghurt

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1 1/2 cups

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by Paul Farag

CHEF

Jan 19, 2025

"I absolutely love chilli, and this condiment completes the spread, whether you make it chunky or smooth. You can use either green or red chillies with this recipe, but if you find the chillies are a bit too spicy for your liking, you can always adjust with more yoghurt to calm it down, or completely omit the chilli." - Paul Farag

1 large eschalot
12 garlic cloves
400g long red chillies, deseeded (use 200g bullhorn red chillies if you prefer less heat)
2 tsp cumin seeds
2 tsp caraway seeds
1 1/2 tbs sherry vinegar
1 tbs extra virgin olive oil
1 tsp fish sauce
100g plain Greek-style yoghurt

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper.
2.

Roast the eschalot and garlic on prepared tray for 25 minutes, or until soft.
3.

Meanwhile, grill chilli over an open gas flame or barbecue until charred. Set aside.
4.

Toast the spices in a small dry frypan over medium heat until fragrant.
5.

Transfer charred chilli, eschalot, garlic, spices, vinegar, oil and fish sauce to a blender and whiz until smooth. Transfer to a bowl and stir through the yoghurt. Season with salt flakes to taste.