Algerian Harrissa Not A Chilli Sauce But A Sweet Food

ALGERIAN HARRISSA - NOT A CHILLI SAUCE BUT A SWEET!

Steps:

• Place the almonds, sugar orange blossom water & margarine in a food processor & mix to form a firm paste.
• Split paste into 3 equal parts. Leave one natural and mix colouring into the other 2. Dust surfaces with cornflour. Roll paste into 3 long sausages then plait together. If using coconut, you'll not be able to plait them so lay them next to each other, then gently push them together so they stick to each other.
• Dust hands with a little cornflour and form the paste into as many little balls as you can get ( a little larger than a Malteser). Lightly press the top of each ball into s little sugar.
• With a matchstick or similar, make a indentation in the middle of the ball. Take a screw top from a bottle (coke etc) and gently press the rim of the top, starting from the middle and rolling the top out so that you get a little arc.
• Repeat this until you have covered the ball - usually 6 or so top marks. You should have what looks like a flower.
• Place a silver ball, piece of cherry or angelica etc into the centre of the flower. Place the harrissa into tiny sweet cases to serve.
• As an alternative. Instead of plaiting the paste, roll out and layer then cut into lozenge/diamond shapes.

HARISSA

Steps:

• Roast the coriander, cumin and fennel seeds in a dry pan for a couple of minutes until fragrant. Tip spice mix into a blender and grind to a fine powder, then transfer to a bowl. Add the garlic, onion, chillies, red pepper and olive oil to the blender and blitz to a paste.
• Tip paste into a shallow pan and cook for 15 mins until it reaches a jammy consistency, stirring constantly towards the end. Stir in the spices and 2 tsp salt, then remove from heat. Will keep in the fridge for up to 1 week or in the freezer for 2 months