For a milder harissa, use a mix of mild and hot dried chiles. Toasting the caraway seeds enhances their flavor and aroma. If you don't have a food processor, you can use a mortar and pestle, but it will require more time and effort. Adjust the amount of garlic and spices to suit your personal preferences. Harissa can also be frozen in small portions for longer storage.
Tunisian Harissa
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PREP TIME40 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs
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SERVING192 People
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VIEWS27
Unleash the fiery spirit of North Africa with this vibrant Tunisian Harissa. This homemade paste, bursting with sun-dried chilies and aromatic spices, will ignite your culinary creations. A staple condiment, it adds depth and complexity to everything from tagines and couscous to grilled meats and vegetables. Prepare to be captivated by its bold and unforgettable flavor!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate0 g
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Cholesterol0 mg
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Fiber0 g
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Protein0 g
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Saturated Fat0 g
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Sodium22 mg
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Sugar0 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Chilies: Remove the stems and seeds from the dried chile peppers. (5 minutes)
02 Step
Recipe View Soak: Submerge the peppers in cold water for 20 minutes to rehydrate and soften them. (20 minutes)
03 Step
Recipe View Drain: Thoroughly drain the soaked peppers, pressing out any excess water. (2 minutes)
04 Step
Recipe View Grind: In a food processor, combine the drained peppers, garlic, toasted caraway seeds, coriander, and salt. (3 minutes)
05 Step
Recipe View Process: Pulse until a coarse paste forms, then process continuously, adding a tablespoon or two of olive oil as needed, until the harissa is smooth and emulsified. (5 minutes)
06 Step
Recipe View Adjust Seasoning: Taste and adjust the seasoning as needed, adding more salt to taste. (2 minutes)
07 Step
Recipe View Preserve: Transfer the harissa to a sterilized jar. Pour a thin layer of olive oil over the top to create a seal, preserving its freshness and vibrant color. (3 minutes)
08 Step
Recipe View Store: Store in the refrigerator for up to a month. The flavor will deepen and intensify over time.
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RECIPE REVIEWS
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Please Rate
Sonny Swift
Jun 23, 2025Freezing it in ice cube trays is a great tip! It makes it so easy to add a little bit of harissa to soups and stews.
Briana Turner
Jun 21, 2025This harissa is incredible! The flavor is so complex and nuanced, far better than anything I've bought in a store.
Roderick Jones
May 22, 2025I've been using this recipe for years, and it's always a hit. I love adding a dollop to my shakshuka for an extra kick.
Nichole Sipes
Apr 4, 2025The toasting of the caraway seeds makes a huge difference! Definitely don't skip that step.
Grant Conroy
Mar 28, 2025I found that my harissa was a bit too salty, so I'd recommend starting with less salt and adding more to taste.