Wednesday, February 19, 2014


Harissa is a chili based paste with some spices which is very popular in south africa,Tunisia,Moracco.Main ingredient of this paste is roasted peppers.Any red pepper can be used to make this as per your liking.Every house has totally different recipes to prepare this.
This paste can be use to make meat dishes or serve as dipping sauce for kababs.I even used to make sandwich spread and salad dressing.After making this once and trying its versatility,it got a permanent place in my fridge along many other chutney and spreads.

This time added some coriander stems..will try adding other spices in my next batches.This can be stored in fridge for 2 months.Just spread a thin layer of oil on top and use dry spoon !


6 Red Peppers
5 Dried Red Chilies
6 Cloves Garlic
1/2tsp Cumin Seeds
1/2tsp Caraway seeds
1tsp Coriander seeds
3tbsp Olive oil
1tbsp Lemon juice/Vinegar
1/4tsp Salt
Bunch of green coriander stems (not leaves)


  • Roast the red peppers and wrap them in aluminium foil.Let them rest for 15 minutes.
  • Meanwhile soak chilies in boiling water for 10 minutes.
  • Now remove the skin of roasted pepper and remove stems and seed from soaked chilies.
  • Take all ingredients in a blender and make fine paste.
  • Store in dry container.

# Make a thin layer or olive oil after every use to increase its shelf life.
## Any dried chilies can be used.Removing seeds reduce the hotness.

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