Staple Corner: How to Make Your Own Harissa

Harissa is the classic flavour of Tunisia, a fiery hot sauce that is widely used across Algeria and Morocco as well. Plenty of dried hot chili peppers, garlic and roasted cumin seeds give harissa a characteristic burst of fire that works wonderfully as a condiment for couscous, flatbreads and vegetables and also as an ingredient in soups, stews and salad dressings. If you're looking for a creative way to spice up any of these kinds of dishes, try adding a little harissa — but be sparing with it until you're used to it!


This is a typical version of harissa, although caraway seeds and tomatoes are often used in variations. It's a little trouble to make it, especially if you were to use the traditional method of grinding the ingredients with a mortar and pestle, but it keeps for months when stored in a jar with a tight-fitting lid with olive oil poured over the top.

Homemade Harissa

Recipe by Lisa Turner Cuisine: North African Published on May 19, 2007 Plenty of dried hot chili peppers, garlic and roasted cumin seeds give this traditional Tunisian condiment a characteristic burst of fire that works wonderfully for couscous, flatbreads, vegetables, soups, stews and salad dressings Print this recipe Ingredients: 24 dried whole red chilies 2 tablespoons coriander seeds 4 teaspoons cumin seeds 6 cloves garlic 1 teaspoon sea salt 6 - 8 tablespoons olive oil Instructions: Place the chilis in a bowl and cover with boiling water. Leave to soak for half an hour until softened. Meanwhile, heat the coriander and cumin seeds in a frying pan over medium heat for five minutes or until they become aromatic. Grind to a powder with a mortar and pestle or with a coffee or spice grinder. Drain the chilies when they are soft, and place in a small blender or food processor with the coriander and cumin powder, garlic and salt. Blend together while trickling in the olive oil until the sauce has a thick salsa-like consistency. Store in a jar with a tight-fitting lid with olive oil poured over the top for up to 4 months. Makes about 1 cup