Used throughout Tunisian and North African cuisine, harissa is a spicy chilli paste found in all Tunisian households. It is commonly added to pasta dishes, soups and roasted meats as well as a condiment with bread, olives and tuna.
500g dried chilies
10 cloves of garlic
1. Re hydrate the chilies in hot water for 10 minutes, then drain.
2. Add to a blender with 10 cloves of garlic and blend for 5 minutes or until the mixture is smooth. Add additional hot water to thin out the mix if need be.
3. Put into sterylised jars and keep in the fridge for when you get a Maghreb urge.