Do You Know Harissa?
Discover Tunisia’s iconic chilli paste and learn how to make it at home.
Harissa is a spicy chilli paste from North Africa, originally from Tunisia. It is a staple of Maghreb cuisine and an essential ingredient in many traditional dishes. Harissa is made from dried red chillies, garlic, salt and olive oil, and is often flavoured with cumin and coriander. Its heat can easily be adjusted by varying the amount of dried chillies, making it as mild or as fiery as you like.
Harissa is most commonly used to season meat, fish, vegetables and salads. It is also a popular ingredient in sauces, soups and marinades. In Tunisia, it is traditionally served with dishes such as couscous and tajine, while in Moroccan cuisine it is often used to flavour kefta, a spicy meatball dish.
Today, harissa has become popular around the world and can be found in many supermarkets and speciality food stores. It is an excellent way to add depth, warmth and a spicy kick to almost any recipe, making it the perfect ingredient for anyone looking to bring bold North African flavours into their kitchen.
RECIPE
Ingredients
- 100 g dried red chillies
- 3 garlic cloves
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon salt
- 1 tablespoon freshly squeezed lemon juice
- ½ cup olive oil
Method
- Soak the dried chillies in hot water for about 30 minutes, or until softened.
- Drain the chillies and remove the stems and seeds.
- Place the softened chillies, garlic, ground cumin, ground coriander and salt into a food processor. Blend until a smooth paste forms.
- Add the lemon juice and olive oil, then blend again until fully combined.
- Transfer the harissa to a sterilised glass jar and store it in the refrigerator for up to two weeks.
Your homemade harissa is now ready to enjoy! Adjust the amount of chillies and spices to suit your preferred level of heat and enjoy adding a bold, authentic North African flavour to your favourite dishes.