Homemade harissa

    1 hour 20 min

    Homemade harissa beats the stuff in a tube every time. It's actually really easy to make at home and will lend authentic North African flavour to loads of dishes.


    London, England, UK
    19 people made this

    Makes: 600 g harissa

    • 60g dried red chillies
    • 3 tablespoons cumin seeds
    • 2 1/2 tablespoons coriander seeds
    • 2 1/2 tablespoons fennel seeds
    • 1 tablespoon caraway seeds
    • 45g garlic
    • 1 tablespoon salt
    • 225ml white wine vinegar
    • 225ml olive oil

    Prep:20min  ›  Extra time:1hr soaking  ›  Ready in:1hr20min 

    1. Remove the seeds from the chillies. Place the chillies in a bowl and cover with hot water. Soak for 1 hour.
    2. Meanwhile, place the cumin, coriander, fennel and caraway in a dry frying pan over high heat. Toast for 3 minutes, stirring constantly, till fragrant. Remove the spices from the pan immediately to prevent burning, placing in a mortar and pestle. Roughly grind the spices with the pestle.
    3. Drain the chillies, reserving a few tablespoons of the chilli water.
    4. Place the garlic in a food processor with a bit of the chilli water. Blend thoroughly. Add the chillies, spices, salt and vinegar. Process for several minutes, till smooth.
    5. With the food processor running, begin adding a slow, steady stream of olive oil to the mixture. Stop adding once a paste-like consistency is achieved (you may not need all of the olive oil).


    Homemade harissa
    Homemade harissa

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