Easy Harissa Paste

    1 hour 20 minutes

    One of the main condiments of Northern African cuisine, harissa is a fiery blend of chillies and spices which is ideal in stews, as a dip, on sandwiches - anywhere you need a little heat!

    5 people made this

    Makes: 600 g harissa paste

    • 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

    Preparation:20min  ›  Extra time:1hour soaking  ›  Ready in:1hour20min 

    1. Remove the seeds from the dried chillies and discard. Place the chillies in a bowl and cover with hot water then leave to soak at least 1 hour.
    2. Meanwhile, in a dry frypan over high heat, toast the cumin, coriander, fennel and caraway seeds until fragrant and browning but not burnt. Grind seeds in a mortar and pestle or spice grinder.
    3. Drain the chillies, reserving a little bit of the soaking water.
    4. Place the garlic in a blender or food processor with a few tablespoons of chilli water. Blend until smooth. Add chillies, ground spices, salt and vinegar. Blend until very smooth.
    5. With the blender running, slowly drizzle in the olive oil to make a smooth paste (you may not need all the oil).

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    How to make Harissa Paste
    How to make Harissa Paste

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