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Harissa
4.9 from 144 votes

Harissa

Harissa is a spicy North African chili paste made by blending dried red chilies with toasted cumin, coriander, and caraway seeds, along with garlic, cinnamon, salt, and olive oil. The mixture is roasted and processed into a thick, smooth paste that can be stored for weeks. Its robust, earthy heat adds depth to dishes when used as a condiment or seasoning.

Prep Time
5 mins
Cook Time
12 mins
Additional Time
1 hr 30 mins
Total Time
1 hr 47 mins
Servings: 1 container cup
Course: Condiments

Ingredients

  • 50 grams dried red chilies whole
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 teaspoons caraway seeds
  • cinnamon
  • 4 clove garlic
  • olive oil
  • 1/2 teaspoon sea salt flakes

Instructions

    Cup of Yum
  1. Soak chillies in water for 1-2 hrs.
  2. Preheat oven to 200 ℃ (400 ℉).
  3. Drain the chillies and reserve the water.
  4. Toss the garlic in some oil and place in the oven for 12 minutes or until soft.
  5. In a dry pan over high heat lightly toast all the seeds until aromatic and remove them from the pan to a food processor.
  6. Process all ingredients until thick.
  7. Add 2 tbsp of reserved water.
  8. Add 1/3 cup of olive oil (80 ml) and process until smooth.
  9. Personally I make about triple this amount as once Iíve made it I tend to put it on everything.
  10. It keeps for weeks in a jar, just cover the surface with a little oil and pop it in the fridge.

Notes