I have found a delicious harissa, called Alfez. It has all the heat you could want, but is tangy as well: the flavours of the spices and of the acidic ingredients come through.
According to the ingredients list, chillis account for only about 15% of the total mixture.
Here, loosely based on the Alfez formula, is a version I made. I measured by desert spoonfuls. But of course larger or small measures would be fine.
1dstsp cumin seeds
1dstsp coriander seeds
1dstsp caraway seeds
1.5dstsp tomato puree
2dstsp dried chillis
2 garlic cloves, peeled and chopped
1/2tsp cayenne pepper
1/2tsp sugar
2dstsp olive oil
1dstsp white wine vinegar
1dstsp lime juice
Toast the cumin, coriander, and caraway in a dry saucepan over a gentle heat. Grind in a mortar.
Put the spices, with all the other ingredients, into a small blender, and whizz. Add a little more lime juice, or water, if you need to loosen the texture.
According to the ingredients list, chillis account for only about 15% of the total mixture.
Here, loosely based on the Alfez formula, is a version I made. I measured by desert spoonfuls. But of course larger or small measures would be fine.
1dstsp cumin seeds
1dstsp coriander seeds
1dstsp caraway seeds
1.5dstsp tomato puree
2dstsp dried chillis
2 garlic cloves, peeled and chopped
1/2tsp cayenne pepper
1/2tsp sugar
2dstsp olive oil
1dstsp white wine vinegar
1dstsp lime juice
Toast the cumin, coriander, and caraway in a dry saucepan over a gentle heat. Grind in a mortar.
Put the spices, with all the other ingredients, into a small blender, and whizz. Add a little more lime juice, or water, if you need to loosen the texture.
Keep the mixture in a clean jar in the fridge, with a layer of oil covering the surface.
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