Great recipe for Moroccan Harissa - Make this easy harissa paste with dried chiles, garlic, and warm North African spices and keep it in the fridge for use on meat, chicken, fish, or even veggies.
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Prep Time: 15 min Total Time: 45 min Yield: 8 Serving
- 4 ounces dried chiles of your choice (roasted red peppers, Baklouti peppers or serrano peppers)
- 1 teaspoon caraway seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 3 to 4 garlic cloves, peeled
- 1 teaspoon kosher salt, or to taste
- 2 tablespoons extra virgin olive oil, plus more for storing
- Optional additions: fresh lemon juice, preserved lemon, fresh or dried mint, fresh cilantro, sun-dried tomatoes, tomato paste, cayenne, paprika
- Soak and prepare the dried chiles.
- Combine chiles with the remaining ingredients in a food processor.
- Run the food processor, and while it's running, drizzle the extra virgin olive oil from the top opening.
- Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.
- Note: Remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two.
© James Catanich
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Welcome! My name is James and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some of our family friendly recipes that are full of flavour. Life is too short for bland and boring. It's about finding balance and falling in love with food all over again!
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