An intensely rich and floral harissa, the ideal condiment for couscous, olive chicken, lentil soup and much more! Use to marinate poultry or to enhance lamb burgers. This home-made harissa keeps for two weeks once refrigerated.
- ¼ cup Fragrant Harissa spice blend
- 2 Tbsp wine vinegar
- 1 Tbsp water
- 1 tsp salt
- 2 Tbsp fruity olive oil
Finely grind the spices using a mortar and pestle or a spice grinder.
Place the ground spices, vinegar, water and salt into a small bowl and mix well with a fork. Let rest for 15 minutes before incorporating the oil.
Pour into a very clean jar and keep refrigerated.