Harissa

By Silvia Nacamulli, August 22, 2013
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This version of harissa — also called Felfel uciuma — is a key ingredient in Libyan Jewish cuisine. It is simple, without many ingredients, with a real kick of hot spicy chilli. The lemon gives flavour and helps preserve it for a long time if chilled. Once you learn how to make this simple recipe you’ll always have a little jar in the fridge which you can use to spice up any of your dishes.

Preparation: 10 minutes
Makes: a 100ml jar, approximately

INGREDIENTS
3-4 garlic cloves, crushed
2 lemons, juice only
½ tsp salt
3 tbsp dry chilli, powder or crushed
Extra virgin olive oil to cover the jar

METHOD

Mix the crushed garlic, lemon juice, salt and chilli using a pestle and mortar or an electric hand blender until you have a smooth paste.

Put it in a clean glass jar, drizzle some extra virgin olive oil to cover and close with a lid.

It will last up to 3-4 months in the fridge. l Use a teaspoon or two anytime you want to add a spicy flavour to your dishes.

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Last updated: 1:39pm, August 22 2013