- Prep: 20 min
- Ready In: 20 min
“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.” - by NORMM1
Original recipe yields 40 - (1 teaspoon) servings
- 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.
- 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.
Amount Per Serving (40 total)
- 28 cal
- 2.8 g
- 0.9 g
- < 1%
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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.....)..." See more"
"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. Make..." See mores 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."
"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 ..." See moreand 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."
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