Harissa

Ingredients

  • 2 tablespoons hot Hungarian paprika
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon fennel seeds, ground
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 4 tablespoons olive oil

Method

Notes

  • Mix all the spices. Drizzle in the vinegar to make a paste. Add olive oil and stir well. Can be stored in the frig for up to 2 weeks.SOURCE: Adapted from Bruce Adell

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