harissa
Harissa, the classic spicy North African paste. Discover how to make an authentic, aromatic harissa easily at home.
Ingredients
Method
- Toast the coriander seeds, cumin seeds, and caraway seeds in a dry skillet over medium heat for 2-3 minutes, until fragrant. Let them cool.
- Grind the toasted seeds in a spice grinder or with a mortar and pestle until you get a fine powder.
- Drain the soaked dried red chilies, then place them in a food processor with the ground spices, garlic cloves, salt, tomato paste, and lemon juice.
- Blend until the mixture forms a thick paste, slowly drizzling in the olive oil to help create a smooth, glossy texture.
- Scrape the harissa paste into a clean jar. Store in the refrigerator and cover with a thin layer of olive oil to preserve freshness.
Notes
Harissa is a beloved staple in North African cuisine, renowned for its fiery flavors and deep, aromatic complexity. Its versatility means you can use it not only as a condiment for grilled meats and vegetables, but also as a powerful marinade, soup bolster, or even stirred into couscous or scrambled eggs for an instant flavor boost.
Practical Tips for Perfect Harissa
- Wear gloves when handling dried red chilies if you’re sensitive to spice, and always remove the seeds for a milder paste.
- If you don’t have caraway seeds, you can substitute with a smaller amount of fennel seeds for a slightly different, but still authentic, flavor.
- Toast your spices just until aromatic—burning them can overpower the paste with bitterness. Keep a close eye while toasting.
- Blend thoroughly for a smoother harissa. If you prefer a coarser, more rustic texture, pulse less in the food processor or mortar.
- Use good quality olive oil, as it enhances both flavor and preservation.
Preparation and Serving Suggestions
- Let the harissa sit for at least a few hours before using to allow the flavors to meld and deepen. It keeps well refrigerated for up to a month; always top it with a thin layer of olive oil to prevent spoilage.
- Try mixing harissa into Greek yogurt for a quick and spicy dip or spreading it on flatbread before baking.
- Pair harissa with dishes like roasted chicken, grilled shrimp, or roasted root vegetables. It also adds a beautiful depth to soups and stews—stir in a spoonful at the end of cooking.
- For a fun variation, add smoked paprika or a dash of lemon zest to bring new dimensions to your harissa paste.
