• Yield : 300ml
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

The recipe

Originally from Tunisia, Harissa  is a hot, spicy paste used to add both flavour and heat to many North African dishes, including Morocco and Algeria.  It can be mixed into a dish during preparation or put on the side of the plate to mix in as desired.  It is easily made and can be stored in a jar in the fridge for a few days.


  • 2 red bell peppers, roasted and skinned
  • 25g fresh red chillies, chopped
  • 2 cloves garlic, crushed
  • ½ tsp coriander seeds, toasted
  • 2 tsp caraway seeds
  • 1-2 tbsp olive oil
  • ¼ tsp salt or to taste


Step 1

Core the red peppers and cut into four large chunks and blacken, skin side up, under a grill. Once cooled remove the skins and the flesh of the pepper will be soft and sweetened.

Step 2

Dry fry the coriander seeds over a medium heat for a minute or two until aromatic and slightly coloured.

Step 3

Mix all of the ingredients and blend (using a food processor or blender) and add sufficient olive oil to make a thick paste. Put into a jar with a lid, adding a layer of olive oil on top of the mixture and store in the fridge.

Recipe Type: , , Ingredients:
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