Harissa

This a recipe for the harissa that they make Moro. Recently we have tasted a few variations of harissa, and prticularly like ones with either 2 tablespoons finely chopped preserved lemmon added to the recipe below, or 2 tablespoons ground rosebuds or rosewater.

Serves 6 - 8

250 g long, fresh red chilies
sea salt
3 heaped teaspoons caraway seeds, ground
3 heaped teaspoons cumin seeds, ground
1 teaspoon black cumin seeds, ground (optional)
4 garlic cloves
100 g piquillo peppers, or roasted and peeled red bell pepper
1 dessert spoon tomato puree
1 dessertspoon tomato puree
2 level teaspoons smokes paprika
4 tablespoons olive oil

Prepare the chillies as described on page 88. Blend them with a pinch of salt, half of each of the spice seeds and the garlic cloves until smooth. It is important that the chillies are as pulverised as possible, with no little bits. Add the peppers, the rest of the spice seeds, the tomato puree and vinegar, and blend again until very smooth.Transfer to a mixing bowl. Now add the olive oil. (It is importand to add the oil at this stage, for if you it to the food processor, it will turn the harissa a creamy colour. Sprinkle the paprika on top of the oil and stir in. Taste and season with more salt to balance out the vinegar. Harissa keeps well in the fridge, but be sure to cover it with a little olive oil to seal it from the air.