The original recipe called for 2 tabs dried chili flakes and 2 tabs chili powder which is way to much chili for us to handle I halved it so the combination above is to my liking. Add more if you like it hotter.
I like my seasonings a little chunky so if you’re going to blitz your seeds instead of the mortar and pestle be careful or before you know it your seeds will be dust. If you’re worried blitz most of the seeds leaving out some to mix in unblitzed.
I mixed 1 tablespoon of this seasoning with 1 tab of plain flour and 1 tablespoon of semolina to coat chicken and pan fry. Use a variation of your liking to do this.
Sprinkle on meats or veg.
My store bought Harissa seasoning was no longer available at the shops. So making this I can do in a larger batch than was originally called for in the recipe.