Harissa Paste
Itidal Abdullah
What Is Harissa?
Harissa originated in Tunisia, where it’s a pantry staple. What makes it truly special is its simplicity. Harissa doesn’t rely on a long list of spices, just cumin, coriander, and caraway seeds toasted gently to release their earthy, citrusy fragrance. As they warm, that incredible aroma fills the kitchen rich, nutty, and full of promise.
At its heart, Harissa is a blend of:
Red chillies – dried or fresh for colour and heat
Garlic – to add depth and savoury balance
Cumin, coriander & caraway seeds – the signature trio of Tunisian spice
Olive oil – to bind everything together and preserve that rich aroma
The result? A paste that’s smoky, spicy, and deeply aromatic. The kind of flavour that lingers in the best way possible.
If you’ve ever tasted a sauce that’s spicy, smoky, and absolutely irresistible, you’ve met Harissa.
This iconic North African, Maghrebi chilli paste transforms everything it touches with its bold heat and aromatic depth. Harissa elevates dishes from seafood, sandwiches and vegetables.
How I Use It
In my kitchen, Harissa is never just a condiment .
You’ll find it starring in some of my favourite recipes:
Tunisian Fricassé : where Harissa brings creamy potato and tuna filling to life.
Malfouf : cabbage rolls simmered in a rich tomato-Harissa sauce.
Harissa Oven Baked Basa and Orzo : simple, spicy, and incredibly satisfying.
Even a small spoonful stirred into soups, marinades, or sauces adds warmth and depth. It’s the kind of flavour that makes your dishes sing.
Oven Baked Harissa Basa and Orzo
MalfoufIngredients:
Dried Red Chillies used
lal mirch ( Capsicum annuum)- Hot
Substitutes:
Guajillo chillies - Mild & bitter
Paprika/ sweet paprika - Mild or hot
Chile de arbol- Hot
Spices:
Cumin, Coriander & Caraway
Storage Tip
Once blended, transfer your Harissa Paste into a sterilised jar and pour a thin layer of olive oil on top.
This helps preserve the aroma and keeps it fresh for up to three months in the fridge.
Harissa paste
Chef Iti
25 minutes
648
North African
Condiments
Harissa paste is like a little jar of sunshine and spice! Originating from North Africa, it’s a fiery blend of red chilies, garlic, and fragrant spices like cumin, coriander, and caraway seeds plus a splash of olive oil to bring it all together. The result? A vibrant, smoky heat that’s totally addictive! You can slather it on grilled meats, stir it into soups, or even use it as a zesty dip for bread. Whether you’re looking to spice up your veggies or give a little kick to your sandwiches, harissa is the perfect way to add bold flavour to almost anything!
Equipment:
Kitchen scissors
Food processor
Stainless steel pot
Spatular
Strainer
Ingredients
2 cups/ 66g of dried “lal mirch” whole red chillies
5 cloves of garlic
4 tablespoons of olive oil
1 tsp of cumin
¼ tsp of caraway seeds
¼ tsp of coriander seeds
1 tsp of salt
Directions
Remove seeds from dehydrated chillies
Wash and soak in hot water for 20 minutes
Strain re-hydrated chillies and add to pat dry any excess water.
Roast spices in a dry pan until fragrant 30 seconds while continuously stirring. Allow to cool and grind in a spice grinder or mortar and pestle.
Once chillies are drained. Add them to the food processor alongside, garlic, grounded spices salt and olive oil.
Blend until the harissa paste is well combined.
