Harissa 
(North African peppers and spice paste)

Written by on in Recipe
Small can of prepared harissa

Harissa is a common spice paste seasoning in the Maghreb of Northern Africa, especially in Tunisia. It is used to add flavor to couscous, pasta, sandwiches and soups, either as a condiment or as an integral ingredient of dishes.

Harissa
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Harissa

Course: Sauces, CondimentsCuisine: Morocco, Tunisia
Makes about 3/4 cup

Harissa is a common spice paste seasoning in the Maghreb of Northern Africa, especially in Tunisia. It is used to add flavor to couscous, pasta, sandwiches and soups.

Ingredients

  • Paprika — 1/4 cup

  • Cayenne pepper — 1 or 2 tablespoons

  • Ground cumin — 1 or 2 tablespoons

  • Ground caraway (optional) — 1 tablespoon

  • Ground coriander (optional) — 1 tablespoons

  • Salt — 2 teaspoons

  • Olive oil — 1/2 cup

Directions

  • Mix all the ingredients together in a bowl to form a paste. Will keep fresh for 2 to 3 months if stored refrigerated.

Harissa Notes and Variations

  • The amount and proportion of spices can be varied according to your taste.
  • Add 2 or 3 cloves of garlic or 1 or 2 tablespoons of tomato paste for a richer, rounder flavor.
  • Substitute 3 or 4 New Mexico, ancho or other dried chilies for some or all of the paprika if you like. Soak the chilies in warm water first to soften them up.

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