A Simple Harissa
Elevate your culinary creations with this simple harissa recipe, a bold and smoky North African chili paste that's as versatile as it is flavorful. Made with dried red chilies, freshly toasted spices like cumin, coriander, and caraway seeds, as well as a touch of smoked paprika, this harissa delivers layers of aromatic heat. A hint of lemon juice adds brightness, while olive oil creates a silky, spreadable texture. For added sweetness and depth, include an optional roasted red bell pepper. Ready in just 20 minutes, this homemade harissa is perfect for marinating meats, spicing up soups and stews, or dolloping onto flatbreads and roasted vegetables. Prepare a batch, store it in the fridge, and enjoy the rich, fiery flavors all week long!
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Recipe Information
Ingredients
- 10 pieces dried red chilies
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 1 teaspoon smoked paprika
- 4 garlic cloves
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 roasted red bell pepper (optional)
Instructions
1. Start by soaking the dried red chilies in a bowl of hot water for about 10 minutes, or until softened.
2. While the chilies are soaking, toast the cumin seeds, coriander seeds, and caraway seeds in a dry skillet over medium heat for about 2 minutes, or until fragrant. Allow them to cool slightly.
3. Transfer the toasted seeds to a spice grinder or mortar and pestle, and grind them into a fine powder.
4. Drain the soaked chilies, remove the stems, and deseed them if you prefer a milder harissa. Add them to a food processor or blender.
5. Add the ground spices, smoked paprika, garlic cloves, lemon juice, olive oil, salt, and the optional roasted red bell pepper to the food processor.
6. Blend the mixture until smooth, scraping down the sides as needed. Adjust the consistency with a splash of water or additional olive oil if the mixture is too thick.
7. Taste and adjust seasoning as desired, adding more salt, lemon juice, or smoked paprika for flavor balance.
8. Transfer the harissa to a clean jar and store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 6.3 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
