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Harissa Dressing

A fiery dressing for drizzling over salads, falafel, roasted vegetables, meat and fish. Combine it with yogurt, hummus, tahini or mayo for a whole host of dressings. Also a great marinade for meat.

Course sauce, dressing
Cuisine Middle Eastern
Keyword harissa, harissa dressing
Total Time 15 minutes
Servings 4

Ingredients

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp caraway seeds
  • 1 large roasted red pepper de-seeded
  • 1-3 chillies (to taste) de-seeded
  • 2-3 cloves garlic (to taste) chopped
  • 1 tsp smoked paprika
  • 1 tsp dried rose petals optional
  • 0.5 lemon, juice only
  • 0.5 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tsp sugar, pomegranate molasses or honey
  • salt & pepper to taste
  • 1 handful coriander leaf
  • 1 handful mint leaves

Instructions

  1. Put the coriander, cumin, fennel & caraway seeds in small frying pan and gently heat until they start to brown lightly and give off their aroma. Take off the heat.

  2. Using a pestle and mortar or rolling pin, roughly crush the seeds.

  3. Transfer all the ingredients, including the crushed seeds, but not the chopped coriander and mint, to a food processor or blender. Whizz until it's your preferred smoothness.

  4. Taste and add more chilli, smoked paprika, sweetener, salt etc. if you think it needs it.

  5. Add the coriander and mint then whizz briefly to incorporate the herbs through the harissa without blending them entirely.

  6. Will keep in a covered container in the fridge for 3-4 days.