Rating: 4.63 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a popular Tunisian condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and it is widely used in Tunisian cuisine. I add it to anything I want to spice up; in my home we use this just about everyday.

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Recipe Summary test

prep:
40 mins
additional:
20 mins
total:
1 hr
Servings:
192
Yield:
1 quart
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Ingredients

192
Original recipe yields 192 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.

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Nutrition Facts

10 calories; protein 0.4g; carbohydrates 1.9g; fat 0.3g; sodium 26mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
12/11/2009
So different, exceptional. Caraway instead of toasted cumin? Wow. Check the other recipe for Harissa on allrecipes (By norm1, I think). With this I assumed to not toast the caraway (which is an important step with cumin in Harissa), and the final side is so bright, much less musky than with cumin. I implore you to make both. Both are different from what I had been making, yet they each have such individuality. I used this one to complement tabouleh, hummous and pita with yogurt. My opinion, but try it. Read More
(24)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/11/2009
So different, exceptional. Caraway instead of toasted cumin? Wow. Check the other recipe for Harissa on allrecipes (By norm1, I think). With this I assumed to not toast the caraway (which is an important step with cumin in Harissa), and the final side is so bright, much less musky than with cumin. I implore you to make both. Both are different from what I had been making, yet they each have such individuality. I used this one to complement tabouleh, hummous and pita with yogurt. My opinion, but try it. Read More
(24)
Rating: 5 stars
08/02/2010
I lived in Tunisia for a couple of years and was thankful to find this recipe! It brings back so many memories and now some of my attempts to cook Tunisian food will taste more authentic. I did "cheat" however and used a blender instead of a mortar and pestle. I added some water and olive oil to make sure it was the right consistency. Thanks for sharing this recipe! Read More
(23)
Rating: 3 stars
02/26/2021
Is it really 2 cups or 2 tablespoons? Read More
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