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Harissa is a North African condiment made from chili peppers. Either fresh or dried chili peppers can be used to make harissa. The former allows more flexibility for controlling the heat while harissa with dried chili peppers will always be spicy hot.
We use harissa mostly as a condiment but also sometimes as an ingredient. As example, some Moroccans like to add a spoonful of harissa to the side of their plate and dab bread into it while eating tagines or salads. It can also be added directly to a sauce, stew or even the dough for a savory biscuit.
The recipe below is for Moroccan harissa with dried chili peppers. If making it for the first time you may want to make a smaller batch.
For a milder version of harissa, check out my recipe for Moroccan harissa with fresh chili peppers.
Harissa Paste with Dried Red Chili Peppers
Ingredients
- 10 oz dried red chili peppers
- 2 heads of garlic cloves, - peeled
- 1 tbsp salt
- 1/4 cup olive oil
- 1 tbsp cumin seeds, - optional
- 1 tbsp caraway seeds, - optional
- 1 tbsp paprika, - optional
Instructions
- It is suggested to wear plastic or latex gloves to handle the chili.
- Run the knife through the top end of each dried chili. Shake them head down and scrape out seeds. Discard them and leave the peppers to soak in hot water for 30 to 60 minutes.
- Drain and grind the chilis in a food processor or meat grinder (or mortar and pestle). Add salt, oil and any other spice used.
- OPTIONAL: Transfer the mix to a frying pan and saute for a few minutes over medium heat until it looks like a thick dark paste. Keep stirring. It is a delicate step as the heat will get to your nose and throat and there will be a lot of sneezing.
- Transfer the harissa to jars and top it with oil. Store in a dark place. Although you can do this in a cupboard, it is better to keep the harissa in the fridge, where it will stay for 2 to 4 weeks, or in the freezer for longer.
Notes
- This harissa is usually flavored with caraway seeds, coriander seeds and/or cumin while garlic and preserved lemons can be omitted.
Nutrition
Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.
About the Author
Nada Kiffa is Contributing Editor at Taste of Maroc. A native of Casablanca with strong Fassi roots, she writes about Moroccan and international cuisine at Ainek Mizanek.
LoveAndSqualor
Monday 12th of September 2022
Thanks for this recipe! I made it using chiles I grew and dried myself and it turned out wonderful. Better than the stuff in the tube I usually buy from my local Mediterranean grocery!
Christine Benlafquih
Monday 12th of September 2022
Yes, homemade is usually so much better. I'm glad the recipe turned out well for you!
Claire
Sunday 22nd of October 2017
Hi Nada The quantity of olive oil is incomplete in the recipe!! Possibly 250ml olive oil but...
Nada Kiffa
Sunday 22nd of October 2017
Oh good catch Claire. Thanks for that!
John
Wednesday 11th of October 2017
The only mention of preserved lemons and coriander seeds is in the recipe notes, where the notes say they may be omitted. But if they are NOT omitted, how much should be used?
Nada Kiffa
Wednesday 11th of October 2017
Hi John,
It usually depends on how lemony you want it to be and how big the preserved lemons are. I'd say for this quantity, we usually go for 2 small or a large preserved lemon. As for coriander seeds, again, it's up to you. Personally I would go for a leveled tablespoon but you could start with 1 teaspoon and see how you like it. The recipe is given as a guideline and is pretty much a family affair in sense that it's open to adaptation.
I hope it helps!