Moroccan · Condiment
Preserved Lemon Harissa
A tangy, bright harissa where minced preserved lemon cuts the chilli's heat with salty-sour lift. It is a natural partner for fish and grains — spoon it over grilled sardines, roast fish or a bowl of couscous.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Serves
- 18
- Level
- Medium
Ingredients
- 45 g dried mild red chillies
- Rind of 1 preserved lemon, minced
- 3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp lemon juice
- 5 tbsp olive oil, plus more to seal
- 1/2 tsp salt (the lemon adds more)
Method
- 1
Soak
Soften the deseeded chillies in boiling water for 20 minutes; drain well.
- 2
Grind
Toast and grind the cumin and coriander.
- 3
Blend
Process the chillies, preserved-lemon rind, garlic, spices, lemon juice and salt, adding oil to a spoonable paste.
- 4
Store
Cover with oil and refrigerate.
Chef's tips
- Discard the preserved lemon pulp and use only the rind, or the paste turns bitter and over-salty.
- Taste before adding salt — the preserved lemon is already salty.
Frequently asked questions
What does preserved lemon harissa go with?
It shines on seafood and grains — grilled or roasted fish, couscous, chickpeas and roasted cauliflower all love its tangy heat.