Homemade harissa

Name: Homemade harissa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 1 jar
Cuisine: Moroccan recipes
Ingredients: 12 fresh red finger-length chillies; 1½ tsp coriander seeds; ½ tsp cumin seeds; ½ tsp caraway seeds; 4 fat garlic cloves (central core removed if necessary – see tip), roughly chopped; ½ tsp sea salt flakes; 2 tsp tomato purée; 2½ tsp lemon juice; 1 tbsp light olive oil; 7 drops rosewater (optional)

Published: 31 Jul 13
Updated: 18 Mar 24

Test kitchen approved

Homemade harissa is much better than the shop bought stuff. This spicy chilli paste will last for up to two weeks in the fridge.

Makes 1 jar
Takes 20 min to make, 10 min to cook

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Ingredients

12 fresh red finger-length chillies
1½ tsp coriander seeds
½ tsp cumin seeds
½ tsp caraway seeds
4 fat garlic cloves (central core removed if necessary – see tip), roughly chopped
½ tsp sea salt flakes
2 tsp tomato purée
2½ tsp lemon juice
1 tbsp light olive oil
7 drops rosewater (optional)

Method

Cook the chillies on the barbecue for 10 minutes, turning, until the skins blacken and the flesh is tender. Transfer to a plastic food bag to steam and cool.
Remove the stalk and peel the chillies (rubber gloves might be wise). Split lengthways, scrape out the seeds with a knife and discard. Don’t rinse the chillies – you’ll lose the smoky flavour. Set aside.
Toast the coriander, cumin and caraway seeds over the heat in a dry frying pan until fragrant, making sure they don’t burn, then work to a fine powder in a pestle and mortar or spice grinder. Add the chillies, garlic and salt, then grind to a fine paste. Stir in the remaining ingredients, then set aside for at least 1 hour before using (see tip).

Recipe from August 2013 Issue

Nutrition

Nutrition: per serving

Calories: 84kcals (per 100g)
Fat: 75g (0.9g saturated)
Protein: 0.3g
Carbohydrates: 0.4g (0.3g sugars)
Fibre: 0.6g
Salt: 1.1g

delicious. tips

Make the harissa first, so the flavours mingle while the lamb cooks. This fiery paste can be turned into a more mellow dip by stirring through natural yogurt. The harissa will keep for up to 2 weeks in an airtight jar in the fridge.
If the garlic is slightly sprouting, remove the green central core, which can give it a bitter tang.

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