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.
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.
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
Malfouf , spiced meat and rice cabbage rollsIngredients:
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.
