About This Dish
A fiery, aromatic chili paste that is the primary source of heat in Moroccan cuisine. Made from dried red chilies, garlic, cumin, caraway, and olive oil, harissa adds depth and fire to tagines, soups, grilled meats, and sandwiches. While harissa is often associated with Tunisia, Morocco has its own distinct version that is smoother and more cumin-forward. A small bowl of harissa appears on every restaurant table alongside bread and olives, and it is an essential condiment for kefta sandwiches and grilled meats. Homemade harissa is miles ahead of store-bought versions.
Ingredients
- 100 g Dried red chilies (guajillo or New Mexico)
- 6 Garlic cloves
- 2 tsp Ground cumin
- 1 tsp Ground caraway seeds
- 1 tsp Ground coriander
- 4 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 tsp Salt
Instructions
- 1
Soak dried chilies in hot water for 30 minutes until soft. Drain.
- 2
Remove stems and seeds (keep some seeds for more heat).
- 3
Blend chilies, garlic, cumin, caraway, coriander, lemon juice, and salt.
- 4
Add olive oil gradually while blending until smooth.
- 5
Transfer to a jar. Top with a thin layer of olive oil to preserve.
- 6
Store in the fridge for up to 3 months.
Tips & Tricks
- Adjust heat by varying the amount of seeds you leave in.
- A thin layer of olive oil on top prevents mold and extends shelf life.
- Roast the chilies briefly before soaking for a deeper, smokier flavor.