Recipe: Tasty Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF

Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF. Check Out Top Brands On eBay. Great recipe for Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF. This is quite a hot version of harissa paste.

Try the bacon one out and thank me later! Moroccan Harissa paste adds spice and sass. This West African peanut stew is a healthy recipe that is vegan, gluten-free and grain-free! You can cook Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF

1. Prepare 120 grams of dried chillies of choice.
2. It's 1 tsp of caraway seeds.
3. You need 1 tsp of coriander seeds.
4. It's 1 tsp of cumin seeds.
5. Prepare 4 clove of garlic.
6. Prepare 2 tbsp of extra virgin olive oil plus extra.
7. Prepare 1 tbsp of tomato paste / puree.
8. Prepare 1 tsp of kosher salt.
9. You need 1 tsp of lemon juice.
10. Prepare 1 tsp of paprika.
11. You need 1/2 tsp of cayenne - optional.

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Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF instructions

1. Soften the chillies by soaking in hot water in a heatproof bowl for 30 minutes.
2. Toast the seeds in a dry frying pan until fragrant then crush with a mortar & pestle or grind in a coffee grinder.
3. Drain the chillies but reserve the liquid. Cut off the stems and discard the seeds then mix the chillies with the garlic, ground spices, tomato puree, lemon juice and salt in a blender.
4. Pulse and drizzle in the olive oil as you go, forming a thick paste. Keep scraping down the sides and add some of the reserved chilli liquid until the paste is to desired consistency. It should be slightly thicker than tomato paste.
5. Taste and adjust the seasonings. The flavour will really come together after a couple of days so make in advance then taste again and add more seasonings to taste.
6. Store in a jar and pour a layer of olive oil on top before you seal the jar and add a fresh layer of oil everytime you take some paste out.
7. Makes around 250mls of harissa paste and keeps well in the fridge for around 6 weeks.
8. Use in African dishes and Moroccan tagines for a burst of heat and flavour.
9. You can also add sundried tomatoes, roasted peppers, preserved lemon, fresh coriander leaf to your harissa.
10. Serving amount is by teaspoon.

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