Serves 6 as a condiment
- 12 finger-length hot red chillies
- 1½ teaspoons coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon caraway seeds
- 3 cloves of garlic
- ½ teaspoon flaked sea salt
- 2 teaspoons tomato purée (optional)
- ½ teaspoon fresh lemon juice
- 1 tablespoon olive oil (not extra virgin, as it will flavour the harissa too heavily)
- 7 drops of rose water (optional)
- Preheat the grill to high.
- Place the chillies in a roasting tray and put them under the grill until their skins brown and blister. Turn them over and grill the other side. Allow them to cool before peeling and deseeding them.
- In a small frying pan, gently toast the coriander, cumin and caraway seeds, swirling them often, for about 2 minutes, until fragrant to the nose. Keep them moving, as it is essential they do not burn. Grind the seeds to a fine powder in a pestle and mortar or in a spice grinder.
- Chop the garlic finely and scatter the sea salt over it. Mash the two together with the side of a knife blade until well puréed.
- In a bowl with a stick blender or using the pestle and mortar, blend the chillies with the spices, tomato purée (if using) and garlic until very smooth. Stir in the lemon juice, followed by the olive oil. Add the rose water, if using, and correct the seasoning if need be.
- Allow the flavours to combine for 1 hour before using.