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Member since September 2008


What you need: 

50g dried chillies
cold water
1 head garlic, peeled and minced
1 heaping tablespoon cumin seeds
1 heaped teaspoon salt
50ml olive oil

What you do: 

Delicious as a spread, a curry paste, in hummus or blended up with kidney beans and a bit of lemon juice to make a dip. Try it in all kinds of stuff. It is also great in Mexican food because of the cumin, or used sparingly on tacos or burritos.
Snip up the dried chillies with scissors, removing any stalks. Soak in cold water for at least an hour, but not more than 4 hours. Strain.
Toast cumin seeds in a dry pan until fragrant but not burned. Grind in a pestle and mortar with the salt if you have one, but if you don't they can be left whole.
In a food processor, grind together drained chillies, garlic, cummin (and salt) to a paste, gradually adding the olive oil as you process.
Put harissa into sterile, dry jars. Keeps indefinitely in the fridge if the surface is kept covered in olive oil.

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Love this recipe, thanks! It turned out really well.

I have a few recipes that call for for harissa and I have the hardest time finding it locally. Never thought of making it myself.

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