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Tunisian Harissa

Tunisian Harissa

  • Prep

    40 m
  • Ready In

    1 h
Asma Khalfaoui

Asma Khalfaoui

This is a popular Tunisian condiment. It's a home made pepper paste that is sure to add an extra kick to just about anything and it is widely use in Tunisian cuisine. I add it to anything I want to spice up; in my home we use this just about everyday.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 192 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.
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Reviews

genre slur
17

genre slur

12/11/2009

So different, exceptional. Caraway instead of toasted cumin? Wow. Check the other recipe for Harissa on allrecipes (By norm1, I think). With this I assumed to not toast the caraway (which is an important step with cumin in Harissa), and the final side is so bright, much less musky than with cumin. I implore you to make both. Both are different from what I had been making, yet they each have such individuality. I used this one to complement tabouleh, hummous and pita with yogurt. My opinion, but try it.

Lynda Tombrella
14

Lynda Tombrella

8/2/2010

I lived in Tunisia for a couple of years and was thankful to find this recipe! It brings back so many memories and now some of my attempts to cook Tunisian food will taste more authentic. I did "cheat" however, and used a blender instead of a mortar and pestle. I added some water and olive oil to make sure it was the right consistency. Thanks for sharing this recipe!

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