Harissa Paste
A lovely Tunisian paste which enhances the taste of almost all the dishes it is added to. I had it at a friends place sometime back and fell in love with Harissa. (Almost like the Rajasthani lehsun ki chutney . )Though the oil used is mustard oil and for Harissa we use olive oil . You can add it to spaghetti, have it on toast or use it as a condiment . I’ve had it with macaroni. Sautéed potatoes / paneer and just added this paste and salt.
Mixed it with cheese and stuffed mushrooms .

5-6 fresh/ dry red chillies
3-4 cloves garlic
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp coriander seeds
Salt 1 tsp
Olive oil 3-4 tbsp

If using dry chillies. Remove the stems deseed and soak in a bowl of hot water for about 2 hours. And drain. Reserve the liquid
If using fresh ones remove the stems , deseed n chop.
Dry roast the cumin , caraway and coriander seeds for a min or two. Shaking the pan so it doesn’t burn.cool and dry grind these spices,put all the chillies, garlic,salt n spices in a mixie jar and grind to a paste, add the olive oil n grind again
Store in an airtight jar in the fridge. Cover the paste with a thin layer of oil .Use as required.
A little lemon juice or tomato could be added to for a little tartness
Adjust the seasoning according to taste


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