Description
Learn how to make Harissa Paste in two different ways – an authentic version using dried chilies, garlic, and spices like cumin, caraway, and coriander, and a quick version with a blend of spices, garlic, and olive oil. Both versions result in a flavorful paste that can be used in various dishes.
Ingredients
Units
Scale
Authentic Harissa Paste
- 4 oz dried chilies (assortment of mild, medium, hot, smoked)
- 6–8 garlic cloves
- 1 tablespoon toasted cumin seeds
- 2 tablespoon toasted caraway seeds
- 1 tablespoon toasted coriander seeds
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice or finely minced preserved lemon
- 1 3/4 teaspoon kosher salt
- 1 teaspoon smoked paprika
Quick Harissa Paste
- 3/4 cup olive oil
- 1 teaspoon vinegar (apple cider, red or white wine)
- 2 tablespoons plus two teaspoons ground cumin
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 3/4 teaspoons cayenne or chipotle powder
- 1 3/4 teaspoons salt
- 6–10 garlic cloves, finely minced
Instructions
- Prepare the Chilies: Remove stems and seeds from the dried chilies. Toast in a skillet, then simmer in boiling water for 15 minutes.
- Toast and Grind Spices: Toast cumin, caraway, and coriander seeds. Grind them into a fine powder.
- Blend Ingredients: In a food processor, combine rehydrated chilies, ground spices, salt, olive oil, lemon juice, and pulse until desired consistency.
- Store: Transfer the paste to a jar, top with olive oil after each use, and store in the fridge for 1-2 months.
Notes
- The addition of preserved lemon adds authenticity to Moroccan cuisine.
- For a quick alternative, try the Quick Harissa Paste recipe for a tasty option.
Nutrition
- Serving Size: 2 teaspoons
- Calories: 27
- Sugar: 2.3 g
- Sodium: 5.6 mg
- Fat: 1.1 g
- Saturated Fat: 0.1 g
- Carbohydrates: 4.5 g
- Fiber: 1.8 g
- Protein: 0.7 g
- Cholesterol: 0 mg
