Harissa Paste

makes approx. 4 tbsp

A recipe by Ghillie Basan


  • 8 dried red chillies, deseeded
  • 2-3 garlic cloves, chopped
  • ½ tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 tbsp olive oil


  1. Put the chillies in a bowl and pour over enough warm water to cover them. Leave to soak for 1 hour. Drain and squeeze out any excess water.
  2. Pound the chillies, garlic and salt to a paste in a mortar and pestle, or whizz them in a food processor.
  3. Beat in the cumin and coriander and bind with the olive oil.
  4. Store in the fridge in a sealed jar with a thin layer of olive oil floating on top. It will keep well for a month.