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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