You can buy this fiery Tunisian condiment easily nowadays, but I do recommend you try this homemade harissa recipe. And you also get to choose just how hot it is! I personally use birds eye peppers, but you can choose any you prefer. This is a dry mix which you can use as a seasoning, or combine it with oil (see recipe below) to make a paste. (See the bottom of the page for links to more of my recipes)
Note: As well as the whole dried peppers, I also use a few other whole ingredients which I then grind. If you don't have whole it's fine to use pre-ground powders if you reduce the quantities in the recipe by half. So, for 2 tablespoons of coriander seeds you use 1 tablespoon of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with the other powders when making.
What You'll Need: (makes 8-9 tablespoons)
½ cup birds eye peppers (or other hot pepper)
2 tbsp smoked paprika
2 tbsp coriander seeds
1 tbsp garlic powder
1 tbsp cumin seeds
2 tsp dill seeds
2-3 tsp sea/rock/kosher salt
3 inch piece cinnamon stick
5-6 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store this harissa in an airtight jar out of direct sunlight and use within 3 months.
Note: You could dry toast the whole ingredients for a few minutes before cooling and grinding. This add even more flavours and aromas to your blend. Click here to read more about this. (Link opens in new window)
Here's a short slideshow of how I made this. The ingredients are slightly different in the video but the process is the same...
Now you've made the harissa recipe making the paste is super easy!
Store in your refrigerator and use within a month.
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Moroccan Mix -
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