Harissa with saffron scented brioches

By Drum Digital
09 January 2013

Do a litlle traveling with your food and try out this Moroccan recipe

Serves 6

Preparation time: 20 min

Baking time: 15 min


8 dried chillies

30 ml (2 T) dried chilli flakes

2,5 ml (½ t) caraway seeds

2,5 ml (½ t) coriander seeds

2,5 ml (½ t) cumin seeds

2 sprigs fresh mint

5 ml (1 t) dried thyme

45 ml (3 T) oil

5 garlic cloves

juice of 1 lemon

salt and pepper

410 g (1 can) chickpeas

50 g cherry tomatoes


250 ml (1 c) flour

7,5 ml (1½ t) yeast

10 ml (2 t) sugar

pinch salt

2 eggs

45 ml (3 T) milk

pinch saffron

1    Harissa Put the chillies into a bowl and cover with boiling water for 20 minutes. Heat a pan on medium heat and toast the chilli flakes and all the seeds until fragrant. Place in a mortar with the mint and crush to a powder.

2    Squeeze the chillies to drain out the water and place into a food processor with the thyme, oil, garlic, and lemon juice and salt and pepper. Blitz until thick and smooth.

3    Place 15 ml (1 T) of harissa paste in a pan on medium heat and let it bubble for 2 minutes. Add the chickpeas and tomatoes and cook for 5 minutes.

4    Brioche Preheat the oven to 180 °C. Mix the flour, yeast, sugar and salt. Beat the eggs, milk and saffron together and pour over the flour mixture. Mix into a dough. Place the dough on a floured surface and kneed until it forms a soft and smooth dough.

5    Place the dough in a greased bowl, cover and keep in a warm place for 1 hour to double in size.

6    Divide the dough into muffin pans. Leave to rise for 15 minutes and bake for 15 minutes or until golden.

-Hope Malau

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