for 4 people

Harissa

1 tbsp	olive oil
100 g	red chillies, deseeded, roughly chopped
1	garlic clove, coarsely chopped
¾ tsp	ground cumin
¾ tsp	coriander seeds
1 tbsp	lemon juice
½ dl	water
¼ tsp	salt

Dough

350 g	white flour
¾ tsp	salt
2 dl	milk water (1/2 milk, 1/2 water)
3	fresh eggs

Spaetzle

salted water, boiling

To serve

1 tbsp	olive oil
300 g	carrots, cut into thin slices
	salt and pepper to taste
100 g	crème fraîche
50 g	pecan nuts, coarsely chopped

How it's done

Harissa

Heat the oil in a pan. Add the chillies and all the other ingredients up to and including the coriander seeds, sauté for approx. 2 mins. Pour in the lemon juice and water, cover and simmer for approx. 15 mins., stirring occasionally, season with salt, puree, leave to cool.

Dough

Mix the flour and salt in a bowl, create a well in the middle. Whisk 1½ tbsp of harissa with the milky water and eggs, gradually pour into the well while stirring, mix everything together and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.

Spaetzle

In batches, press the dough through a spaetzle sieve into the gently simmering salted water. As soon as the spaetzle rise to the surface, remove them with a slotted spoon, drain and keep warm.

To serve

Heat the oil in a pan. Add the carrots and spaetzle, fry for approx. 10 mins., season, plate up. Spread the crème fraîche on top, sprinkle with the nuts.

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