1 hour 15 min

    I love harissa, but the stuff you can buy in the shops just doesn't compare to the real stuff. I experimented for a while until I came to this recipe, which I believe can compete with the Tunisian original. It can keep for several weeks in the refrigerator.

    8 people made this

    Serves: 12 

    • 12 fresh hot red chillies
    • 1 tablespoon good olive oil
    • 1 teaspoon cumin
    • 1/4 teaspoons ground cumin
    • 1/2 teaspoon ground coriander
    • 50ml good olive oil
    • 3 large garlic cloves, finely chopped
    • salt

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4.
    2. Cut out the stems, seeds and white insides of the chillies. Chop them roughly.
    3. Heat 1 tablespoon olive oil in a small frying pan and fry spices in it until they become aromatic.
    4. Mix the chillies with 50ml olive oil, garlic and spices. Pour into an ovenproof dish and bake uncovered for at least 1 hour in the preheated oven until the chillies are very soft and secrete a thick liquid. Move them about fom time to time that the edges do not burn.
    5. Allow the mixture to cool slightly then blend it coarsely in a food processor or blender. Add salt and spoon it into a sterilised jar. Smooth out the top and pour additional olive oil on top to seal the harissa so it doesn't dry out. Close the lid firmly and refrigerate.

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    Reviews in English (1)


    Worst recipe in the history of recipes... followed it exactly. garlic burnt to a crisp, and basically an oily burnt final substance. On hindsight cooking diced garlic in oil at 180 C for at least an hour is obviously going to burn.. I think this recipe was posted as a joke.  -  01 Jun 2014  (Review from Allrecipes AU | NZ)