Harissa is a great condiment! A chili paste that originates from Tunisian cuisine, however can be found also in Algeria and Morocco. It goes well with a tagine and also with most BBQ meat and fish. Also try string a little into your favourite soup.


Type of Dish sauce


  • 6 cloves garlic
  • 1 small red onion (chopped)
  • 2 medium red bell pepper
  • 30 g (1 oz) dry red chili
  • 60 g (2 oz) fresh red chili
  • 45 ml (3 Tbsp) olive oil
  • 60 g (4 Tbsp) tomato paste
  • 5 g (1 tsp) cumin seeds
  • 5 g (1 tsp) coriander seeds
  • 5 g (1 tsp) caraway seeds
  • to taste sea salt
  • to taste black pepper
  • to taste lemon juice


  1. Roast the bell peppers. Leave to cool, discard the skin and seeds and chop them.
  2. Toast spices (cumin, caraway and coriander seeds) in a dry pan until fragrant, grind them to a powder in a spice grinder.
  3. Chop the remaining ingredients (onion and chili).
  4. Sauté the onion and garlic in olive oil until soft and sweet, add the spices, cook for 5 minutes.
  5. Add the remaining ingredients (bell pepper, chili, tomato paste), cook on low heat for 20 minutes. Add the lemon juice in the last 2 minutes.
  6. Pass the paste through a fine sieve. Store it in a sterilised jar in the fridge. Cover the surface of harissa with a little olive oil and it will keep well in the fridge for up to 2 weeks.

Further Information

Yield 10

Preparation Time is approxmiately 45 minutes.

Cooking Time is approxmiately 30 minutes.

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