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Harissa

harissa

Harissa, the classic spicy North African paste. Discover how to make an authentic, aromatic harissa easily at home.
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Total Time 16 minutes
Servings: 8 servings
Course: Condiment
Cuisine: North African
Calories: 32
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon caraway seeds
  • 8 units dried red chilies seeded and soaked
  • 4 cloves garlic
  • 5 tablespoons olive oil
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 1 tablespoon lemon juice

Method
 

  1. 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.
  2. Grind the toasted seeds in a spice grinder or with a mortar and pestle until you get a fine powder.
  3. 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.
  4. Blend until the mixture forms a thick paste, slowly drizzling in the olive oil to help create a smooth, glossy texture.
  5. 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.
Experiment with your homemade harissa, and soon you’ll discover countless ways it can bring a bold, vibrant kick to your kitchen creations!