There was a time in my life I was literally addicted to Harissa 🤣 I would make jars of harissa and mix it in with everything.
This is my take on a very simple harissa recipe which was made by my neighbour in Melbourne.
Ingredients 2 cups dried chillies 1/4 cup garlic 1/2 cup EVOO – Extra Virgin Olive Oil 1 tbsp coriander seeds 1 tbsp cumin seeds 1 tbsp caraway seeds Salt to taste Juice of one lime 1/4 cup more EVOO – Extra Virgin Olive Oil
Rehydrate the chillies in hot water In a blender blitz the chillies and garlic with EVOO. Set aside.
In a pan roast the dry whole spices and grind with salt. Mix the red chilli garlic paste with the ground spices and the EVOO, squeeze in the lime and mix well. Serve with EVERYTHING or wait for my next post of harissa potatoes! 😋
Radhika Khandelwal is a Chef and Owner at Radish Hospitality Pvt Ltd who has steadily carved a formidable and firm foundation for herself in the zero-waste and biodiversity movements through her restaurant Fig & Maple in New Delhi, India. From the early days of her training as a Chef, Radhika has championed food security through encouraging biodiversity. Her kitchen is well-known for playing host to indigenous Indian ingredients like Black chakhao rice, bok phool from West Bengal, lotus stems, and a wide variety of seasonal greens that are used in her salads.
Passionate for a secure food future and for local, sustainable and seasonal cooking, Khandelwal ensures food is prepared with a zero-waste approach by focusing on root-to-shoot cooking. As an advocate of sustainability and a member of the Chefs’ Manifesto working to fulfil the objectives of SDG2 (Zero Hunger), Khandelwal launched a 45-day long campaign titled “Be a #ZeroWasteHero”. This campaign raised awareness of issues such as hunger, biodiversity, climate change, and food waste.
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