Harissa sometimes described as "Tunisia's main condiment", even "the national condiment of Tunisia.
A hot chilli pepper paste.



For 4 Person(s)


  • 10 to 12 dried chillies
  • 3 cloves garlic
  • 1/2 tsp Salt
  • 2 tbs Water
  • 2 tbs Olive oil
  • 1 tsp ground coriander
  • 1 tsp ground caraway
  • 1 tsp ground cumin

Harissa Directions

Soak the chillies in hot water until softened. Drain. Remove the stems and seeds. Put chillies, water, salt and garlic in a food processor and puree until well chopped. Add the remaining spices and puree until smooth.

Helpful hints:

Try different chillies for different heat levels. You may use a mortar and pestle if you don’t have a good processor. Store in a glass jar with a layer of olive oil on top. It will keep, covered, for up to a month. If olive oil gets too thin on top, add more.

Nutrition facts

vegetarian gluten free lactose free

Per Serving

Share This Recipe

Be the first to post a review

You must be logged in to review