You are currently using an older version of Internet Explorer, for the best experience of our site we recommend updating to a newer version of one of the following: Google Chrome, Microsoft Internet Explorer, Mozilla Firefox, Apple Safari

Close this message
Lakeland, the home of creative kitchenware

Your basket is currently empty

Harissa Paste

A recipe by Ghillie Basan

makes approx. 4 tbsp


  • 8 dried red chillies, deseeded
  • 2-3 garlic cloves, chopped
  • ½ tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 tbsp olive oil


  1. Put the chillies in a bowl and pour over enough warm water to cover them. Leave to soak for 1 hour. Drain and squeeze out any excess water.
  2. Pound the chillies, garlic and salt to a paste in a mortar and pestle, or whizz them in a food processor.
  3. Beat in the cumin and coriander and bind with the olive oil.
  4. Store in the fridge in a sealed jar with a thin layer of olive oil floating on top. It will keep well for a month.

You may find these helpful...

Silicone-Tipped Balloon Whisk
Silicone-Tipped Balloon Whisk
5 stars out of 5 based on 3 reviews.
3 Clip Top Kilner® Preserving Jars half Litre
3 Clip Top Kilner® Preserving Jars half Litre
5 stars out of 5 based on 1 reviews.