Harissa

Name: Harissa
Cook time: 35 min
Total time: 35 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 60g Dried Red Chilies, stemmed and seeded; 4 cloves of Garlic; 1 tsp Cumin Seeds; 1 tsp Coriander Seeds; 1 tsp Caraway Seeds; 1 tsp Kosher Salt; 2 tbsp Lemon Juice, fresh; 60ml Extra Virgin Olive Oil, plus a little extra to cover for storage

Harissa is a smoky, spicy North African chili paste that brightens everything from grilled meats to roasted vegetables. This homemade version balances deep toasted spices with fresh garlic, bright lemon, and silky olive oil for a versatile, pantry-friendly condiment. Make a batch to spoon over couscous, mix into stews, or spread on sandwiches.

Harissa is a smoky, spicy North African chili paste that brightens everything from grilled meats to roasted vegetables. This homem... Show more

Traditional Middle Eastern Recipe

Health Grade

A- · Excellent

Rating

4.5

Time

35 min

Price

0,17 €

Calories

58 kcal

vegan

budget

low calorie

quick

easy

meal prep

Method

Prep the chilies

Trim the stems from the Dried Red Chilies, shake out any loose seeds, and break the chilies into a few smaller pieces if they’re long. Peel the Garlic and leave the cloves whole.

Soak and toast

Put the chilies in a heatproof bowl and cover them with hot water. Let them soak for 20 minutes until soft and pliable. While they soak, toast the Cumin Seeds, Coriander Seeds, and Caraway Seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking often, then tip them onto a plate to cool.

Blend the harissa

Drain the chilies well, then transfer them with the toasted spices, garlic, Kosher Salt, Lemon Juice (fresh), and Extra Virgin Olive Oil to a blender. Blend until you have a thick, smooth paste, stopping to scrape down the sides as needed, and add a spoonful of the chili soaking liquid only if the blades need help catching.

Jar it up

Spoon the harissa into a clean jar or container, press it down to remove air pockets, and smooth the top. Pour a thin layer of extra oil over the surface so it stays covered, then seal and refrigerate.