Harissa
Harissa is a fiery chile paste from the kitchens of Morocco, Tunisia and Algeria, and a jar of it makes plain food taste finished. The warm spices, cumin, cinnamon, coriander and caraway, sit behind the heat and give it depth. Stir it into mayonnaise for chicken or lamb, or into yogurt for a cooling sauce. Sealed under olive oil, it keeps for months and grows richer.
Instructions
Remove the stems and seeds from the chiles so that the paste is fiery but not bitter or gritty.
Put the chiles in a blender with the olive oil, garlic, cumin, cinnamon, coriander and caraway. Blend until the mixture turns into a smooth paste, stopping to scrape down the sides if any pieces are left whole.
Use the paste straight away, or spoon it into a clean container and keep it in the fridge. For longer storage, cover the surface with a thin layer of olive oil and keep it somewhere dry rather than damp.
Make it personal.
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