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Green Harissa

  • Makes 1½ cups
Green Harissa

A great accompaniement to the Barbeque.


  • 1 tblsp caraway seeds
  • 2 tsp coriander seed
  • 1 tsp cumin seeds
  • 125 grams large green chillies, deseeded
  • 2 cups picked Italian parsley leaves
  • 2 cups picked fresh coriander leaves
  • ½ cup picked fresh mint leaves
  • 2 tsp minced fresh garlic
  • 1 tsp salt
  • ¼-½ cup oil (use olive or walnut)


  1. Toast the caraway, coriander and cumin seeds in a dry frying pan over a moderate heat until lightly toasted. Cool and then grind roughly in a mortar and pestle or a spice mill.
  2. Into a food processor put the ground spices, chillies, parsley, coriander, mint, garlic, salt and oil and process until smooth.
  3. Bottle into small 2 x ½ cup sterilized jars. Seal and label. Keep refrigerated and use within one month.

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