Harissa Paste

    Harissa Paste

    (24)
    10saves
    20min


    23 people made this

    This Moroccan rub is especially good with lamb but is also great with chicken and vegetarian dishes. I also use this in guacamole and casserole bases to give an extra zing.

    Ingredients
    Makes: 1 cup (approx)

    • 185g bird's eye chillies, seeded and stems removed
    • 12 cloves garlic, peeled
    • 1 tablespoon coriander, ground
    • 1 tablespoon ground cumin
    • 1 tablespoon salt
    • 1 tablespoon dried mint
    • 1/2 cup chopped fresh coriander
    • 1/2 cup (125 ml) olive oil

    Directions
    Preparation:20min  ›  Ready in:20min 

    1. Place the chillies, garlic, ground coriander, cumin, salt, mint and coriander into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
    2. Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavour to fried or baked dishes.
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    Reviews and Ratings
    Global Ratings:
    (24)

    Reviews in English (24)

    by
    88

    I come from a tribal area of Morocco eating harissa all my life - I know a good one! This is the best I have ever tasted (sorry mom.....)  -  15 Jun 2002  (Review from Allrecipes USA and Canada)

    by
    32

    Very tasty and traditional african condiment. I used a large handful of rehydrated del arbol peppers as these are easy to find in the grocery store. I sauteed the garlic first in a bit of olive oil and add chopped fresh mint after removing from the heat. Then blended all the ingredients in my chopper. Slather on steaks before grilling/broiling and mix into mayo to make a killer steak sandwich.  -  01 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    32

    Wonderful recipe, very forgiving! I modified ingredients based on what was available, and came out excellent, probably not quite as spicy as the original, as the bird chilies weren't to be found. Makes a great sauce for pork or chicken when mixed with plain yogurt, can be used as a stir-fry sauce, and was yummy just plain on top of smoked oysters. One thing that seemed nice was to toast the cumin and coriander seeds in a dry skillet before blending. Next time I will add the chilies after blending the rest so that the sauce is slightly chunky instead of pureed.  -  16 Jul 2008  (Review from Allrecipes USA and Canada)

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