I love having a jar of harissa in the fridge. When I am feeling lazy I can put 1/4 teaspoon of harissa into whatever it is I am cooking for myself and it livens everything up very well, particularly leftovers! If I am cooking for more people, yes, I would put more.
There are many recipes out there for harissa. This one I have used for many years now and it always works and tastes good, which is the the important part. I do tend to make a larger quantity which will make a couple of jars as I enjoy giving the extra jars to friends and relish the momentary adoration I receive.
HARISSA
½ cup | dried red chillies – stalks removed |
4 cloves | garlic |
2 tablespoons | lemon juice |
1 teaspoon | ground coriander |
oil | |
salt | |
retained cooking water |
start by bringing chillies to boil in a pan, using just enough water to cover them
remove from heat and set aside to sit in water for one hour
drain chillies and place in blender
add the coriander, lemon juice and salt
whizz, adding enough oil and retained cooking water to produce a purée
store in tightly covered jar