"I find it great with lamb chops, my BBQ butterflied leg of lamb, chicken and vegetarian dishes and as a flavour base for any casseroles or stews where a fresh zing is needed. Especially good cooked with a vegetable bake and in guacamole."


20 m servings 28 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 28 kcal
  • 1%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Place the chiles, garlic, ground coriander, cumin, salt mint and cilantro 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 flavor to fried or baked dishes.
  • profile image

Your rating



  1. 23 Ratings


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.....)

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 oliv...

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...

Tried this a few months back, before I became a member. So good it needs a review. Harissa with mint? Never knowing this version of Harissa (one of my favourite accompaniments), I went to the lo...

This is So SO SO Flavoursome, I have made it 6 times and everytime it has come out perfectly,everytime though i have added more Chillies to increase the heat..BEST CHILLI SAUCE AROUND.. Great on...

This is a great recipe! As always, I mix things up a bit, I will often add lemon juice right before serving with bread, and (I live in houston, this goes GREAT with tex-mex) I usually put in so...

Love this! You can use a variety of peppers, and I like the mint in it. So much better than what you find in the stores!

Excellent. I did make some changes since I didn't have any Mint on hand. I added toasted ground Caraway and Fennel seeds to the recipe. I used New Mexico Chiles that are somewhat mild and a smal...

Very similar to what we have when we go to North Africa. It had great heat. We had it with lamb burgers. I can't wait to try it tomorrow with tuna.