Tunisian Harissa
Unleash the bold, smoky flavors of North Africa with this authentic Tunisian Harissa recipe! Made from a blend of softened dried red chilies, aromatic garlic, and warm spices like coriander, cumin, and caraway, this fiery chili paste comes together in just minutes. A splash of zesty lemon juice and rich olive oil perfectly balance the heat, creating a versatile condiment that adds depth and excitement to your favorite dishes. Whether used as a marinade, a flavorful base for stews, or a spicy addition to roasted vegetables or spreads, this homemade harissa delivers a punch of authentic Tunisian flair. Easy to prepare and store, it’s the perfect make-ahead condiment to keep your meals vibrant and packed with flavor.
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Recipe Information
Ingredients
- 10 pieces Dried red chilies (mild or hot, or a mix)
- 4 pieces Garlic cloves
- 2 teaspoons Ground coriander
- 2 teaspoons Ground cumin
- 1 teaspoon Ground caraway seeds
- 4 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 2 cups Water (for soaking the chilies)
Instructions
Remove the stems and most of the seeds from the dried chilies. Adjust the number of seeds left in the chilies depending on your desired spice level.
Soak the dried chilies in 2 cups of warm water for about 20 minutes, or until they are soft and pliable.
Drain the chilies and pat them dry using paper towels. Reserve the soaking liquid in case you need it to adjust the consistency later.
Peel the garlic cloves and set them aside.
In a food processor or blender, combine the softened chilies, garlic, ground coriander, ground cumin, ground caraway seeds, olive oil, lemon juice, and salt.
Blend the ingredients together into a smooth paste. If the mixture is too thick, add 1 to 2 tablespoons of the reserved chili soaking liquid, one tablespoon at a time, until you reach your desired consistency.
Taste and adjust the seasoning (salt or lemon juice) as needed.
Transfer the harissa to an airtight container. Pour a thin layer of olive oil on top to preserve the freshness.
Store the harissa in the refrigerator for up to 2 weeks, replenishing the olive oil layer as needed.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 438 mg | 9% | |
*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.
