Description

Our own farm-grown, smoked chillies, ground cumin, ground coriander, and ground caraway, with garlic powder and salt. Traditional harissa uses Baklouti chilli; this version leans on Fudi People’s own smokier, better-flavoured chilli instead. Mix with olive oil and a squeeze of lemon juice to bring it back to the paste harissa is known as, or use dry as a rub. Featured in Episode 5. Dry blend, shelf-stable — adapted from the original recipe by dropping the fresh garlic, lemon juice, and olive oil that turn it into a paste; add those yourself.