Name: Harissa oil
Total time: 10 min
Yield: Makes about 300ml/10fl oz
Cuisine: Moroccan
Ingredients: 2 dried chillies; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp caraway seeds; generous pinch dried mint leaves, crumbled; ½ tsp sea salt; 2 garlic cloves peeled and smashed; roughly olive oil

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Harissa oil

Harissa oil

Good Food team

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Makes about 300ml/10fl oz

Easy

Total time: 10 mins

Ready in about 10 mins

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Use this oil liberally for marinating and roasting, and for brushing over cuts of meat for grilling and barbecuing - it'll keep in the fridge for up to one week

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 dried chillies
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp caraway seeds
generous pinch dried mint

leaves, crumbled
½ tsp sea salt
2 garlic cloves

peeled and smashed
roughly olive oil

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture. Add the garlic and stir in the olive oil. Pour the mixture into a jar, allowing the spices to settle. Keeps in the fridge for 1 week.

Recipe from Good Food magazine, October 2004

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