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Rose harissa paste

Simply delicious, this base recipe can be whipped up in 5 minutes and forms the base for a lot of north african cooking. 
Course Ingredient
Cuisine Mediterranean
Prep Time 5 minutes

Ingredients

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp caraway seeds
  • 2 sweet red peppers roasted until charred outside and soft inside
  • a glug olive oil
  • 4-6 cloves garlic
  • 1/2 lemon juice
  • 1 tsp salt
  • 2 tbsp rosewater
  • 1 red chilli (optional)
  • 100 g tomato paste optional
  • bunch of fresh coriander (optional)

Instructions

  • Dry-fry the spices for a minute or so, until fragrant. (optional)
    Grind the spices into a powder in your blender.
  • Add the rest of the ingredients and blend until smooth. 
    If you are using roasted red pepper as the paste base, then leave out the tomato paste. 
    Chilli and fresh coriander optional - I like a little bit of chilli, 1 red chilli (depending on the heat), seeded, usually does the trick.
    Coriander is great if you're not cooking with the harissa - if you're cooking for any serious period of time the coriander just disappears.