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.
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)