Harissa is a spicy chilli paste from North Africa, particularly Tunisia, though it’s also popular in other parts of the Maghreb region, including Algeria, Libya, and Morocco. The word “harissa” comes from the Arabic verb “harasa,” which means “to pound” or “to break into pieces,” reflecting the traditional method of making this paste by grinding the ingredients together.
Harissa likely dates back to the 16th century, following the introduction of chilli peppers from the Americas to the region. These peppers quickly became a staple in North African cuisine, blending with local spices and ingredients to create what we now know as harissa.
In Tunisia, harissa is a culinary staple, often used as a condiment or a cooking ingredient. It’s so integral to Tunisian cuisine that it has been called “the national condiment of Tunisia.” It’s used to flavour everything from stews to couscous, grilled meats, and even bread.
While harissa has deep roots in North African cuisine, its popularity has spread globally, especially in Mediterranean, Middle Eastern, and Western cuisines. It’s now commonly found in grocery stores worldwide, often in jars or tubes, and used by chefs to add depth and heat to various dishes.
– Tunisian Harissa: Typically hotter and more straightforward, focusing on the chillies’ heat and flavour.
– Moroccan Harissa: Often milder and sometimes mixed with other ingredients like tomatoes or roasted red peppers.
– Algerian Harissa: This can vary widely but often includes additional spices and is sometimes mixed with preserved lemon.
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Ingredients:
– 8-10 dried red chilies (e.g., guajillo, New Mexico, Thai or a mix)
– 3 Bell peppers/capsicum – roasted and peeled – or use ready-jarred
– 4 garlic cloves, peeled (roasted optional)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground caraway seeds
– 1 teaspoon smoked paprika
– 1 teaspoon salt
– 2 tablespoons tomato paste
– 2-3 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 tablespoon red wine vinegar (optional for tanginess)
– 1 teaspoon sugar or honey (optional, for balance)
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30 Comments
Thank you, Rik! Been curious about this one!
Love harissa thanks
I'm expecting a meal cooked with this now! I've always been scared of buying things like this and not liking them because I don't know how how they are made or what they taste like – you describe everything perfectly! You are making me unafraid of cooking! Thanks Chef x
Oh thank you Rik for this recipe.
I am going holiday on monday so although i will catchup on your videos periodically i know i will have lots to catchup on my return which i will look forward to
Thank you 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
The perfect rainy day project! I recently made a similar paste from hatch chillies and lime juice. It turned out pretty well. Glad now I have a better idea of the spice combination. Thank you sir 😊.
I hope these spice videos are going to become a habit.
Give Riley a hug from a former GSD mom .
Sincerely,
Sarah
no thank you more UK recipes tho
Harissa is new to me and I love it. Its difficult to find here. Thanks for this recipe, I think that the small amounts available at Woolworths will suffice. Its delicious in basted duck
Thanks for sharing, i think my gut says, that is not right, with all due respect. you know, different strokes for different folks, don't think that would work with my stomach. Enjoyed your post just the same, it's the thought that counts, tender loving care is the perfect ingredient for cooking.
I'm fascinated by the fact that hot countries favour hot seasonings whilst cold countries seem to traditionally rely almost exclusively on herbs. I do know that spices were historically used to preserve foods in countries where refrigeration was an issue, but even as cold storage is now more widely available, the use of hot spices is as popular as ever! Although the use of hot spices is being adopted in countries with colder climates, I don't see much adoption of western cuisine in hotter climates, which perhaps tells us something 😁
Thanks for this recipe. I have a harissa soup recipe – it's very nice. I may branch out.
I favour "spicy" recipes in winter & "herby" recipes in summer (although I could quite happily just eat ice- cream all summer as my country gets very hot in summer (often well into the mid-30 C)).
love it
Up in the middle of the night, can't sleep and what do I find? A recipe from my British pal! I can't wait to watch in the morning with my coffee.😎
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Like deployed 👍
Is it possible for you to show us a recipe dish with harrissa paste?
Thank you for this recipe Rik, I love harissa, it's great on vegetable kebabs and roasted Mediterranean veg 😊
What a great idea Rik !! So easy ! For the next couscous obviously !
You're a brave man handling those chillies without gloves – I did it once and that was one time too many! 🤣 Cheers Rik x
Oh wow great receipe Rik and you do make everything look doable. I love your no nonsense approach. Thanks as always. Take care
Great video Rick 😀 Now I have a big challenge for you, how about trying to replicate the spread that is made from yeast extract? I'm sure you know what I mean, some people love it but others hate it😉 It's a bit like bringing back the 'Golden Fleece' only this is a recipe 😨
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You could short cut this recipe and use a jar of pre roasted red peppers in olive oil and blitz that instead of roasting fresh ones. Job done in half the time 😂🎉
Nice one Rik, have never tasted this & look forward to seeing what you make with it. Another informative & useful recipe to save to my seasoning recipes list. Any tips on what dried chillies you’d recommend? Thanks as always Rik, much appreciated!👍👨🏼🍳
Could you use fresh cayenne chillies as I was given a pile of them?
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Fantastic recipe. Well another saved. My fridge and freezer is going to bursting at its seams with all your great recipes! 💕
👍🏻 Can't wait to try this!
The first time i tasted harissa was at the foodstall of a Spanish couple, at a weekly food market in .. Dublin, Ireland!
I was immediately hooked, and since then I've been trying unsuccessfully to duplicate the flavour (they weren't keen to share the recipe).
Nothing has come close thus far, even store bought varietals. So i have high hopes for your version, Rik – thanks for sharing!
Love my cooking pastes, I definitely will be making this one Rik…
This looks delicious, Rik. Ive never tried it, so perhaps I should now. Looks easy to make.
Chef Jean Paul uses this stuff all the time and now I see why. 👍
That looks great Rik looking forward to seeing what you make with it thank you Amanda xx