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Harissa
Tunisian sun-dried chilli paste with garlic, caraway and coriander seed
Harissa is Tunisia's essential condiment, made in every household from the dried red chillies of Nabeul and Cap Bon, which are hung in strings on house walls in late summer to dry. It goes into lablabi, brik, kafteji, couscous and soups, and is spread on bread with olive oil as a snack. Homemade harissa is brighter and less salty than the tubes. Chef's tip: toast the caraway and coriander seeds only until they smell warm; burnt seeds make the paste bitter.
- Total time
- 43 min
- Difficulty
- easy
- Serves
- 10
Ingredients
- 2 ⅛ oz dried mild-to-hot red chillies (such as guajillo or Baklouti)stems and most seeds removed
- 1 ¼ cups hot water
- 1 tsp caraway seeds
- 1 ½ tsp coriander seeds
- 4 cloves garlic
- 1 tsp salt
- 1 tbsp lemon juice
- 4 tbsp olive oilplus extra to cover
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Method
0/5 doneStep 1: Tear 2 ⅛ oz dried mild-to-hot red chillies (such as guajillo or Baklouti) into pieces, cover with 1 ¼ cups hot water and soak for 30 minutes, until soft and pliable. Drain, keeping a little water.
30 minStep 2: Toast 1 tsp caraway seeds and 1 ½ tsp coriander seeds in a dry pan over a medium-low heat for 1–2 minutes until fragrant, then grind them.
2 minStep 4: Stir in 1 tbsp lemon juice and 4 tbsp olive oil. Common mistake: making it too wet — it should hold its shape on a spoon.
Step 5: Pack into a clean jar, smooth the top and cover with a thin layer of olive oil. Keep in the fridge for up to 3 weeks, topping up the oil each time you use some.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does harissa take?
- About 43 minutes in total: 40 minutes to prepare and 3 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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