Follow these steps for perfect results
dried red chile peppers
stemmed and seeded
garlic
chopped
caraway seed
whole
ground coriander seed
salt
Remove the stems and seeds from the dried red chile peppers.
Soak the chile peppers in cold water for 20 minutes.
Drain the soaked chile peppers.
Combine the soaked chile peppers, chopped garlic, caraway seed, ground coriander seed, and salt in a mortar.
Pound the ingredients with a pestle until a smooth paste forms.
Place the harissa paste in a jar.
Cover the top of the harissa with a little oil to maintain freshness.
Store the jar of harissa in the refrigerator.
Expert advice for the best results
Adjust the amount of chile peppers to control the heat level.
Toast the caraway and coriander seeds for enhanced flavor.
Use high-quality olive oil for preserving the harissa.
Everything you need to know before you start
5 minutes
Can be made several days in advance
Serve in a small bowl alongside other condiments.
Serve with couscous
Serve with tagines
Serve as a condiment for grilled meats
Complements the spice.
Cuts through the heat.
Discover the story behind this recipe
An essential condiment in North African cuisine.
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