Operation Manual

The essentials

For 1 bowl

250g red chilli peppers

1 garlic clove

1 teaspoon coriander seeds

1 teaspoon caraway

5 tablespoons olive oil

1 teaspoon salt

1 teaspoon cumin (optional)

Deseed the chilli peppers, rinse and drain several

times in a sieve. Place them in the Micro bowl with

the garlic cut into quarters and pulse 6/7 times. Add

the other ingredients and pulse a further 4/5 times.

Transfer the harissa to a small lidded container and

cover with 3 tablespoons olive oil. The harrisa will

keep for several weeks in a sealed container in the

refrigerator. Dilute with a little stock and add to

couscous, soups and dried meat.

Harissa

• • Preparation: 15 min.