Homemade harissa

There are several ways to make harissa. It's not hard, this version with dried chilli peppers is the most popular in Tunisia.

45 minutes 10 people Sauces 71 calories p.p.
Homemade harissa


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  • 75 grams dried chilli peppers
  • 5 large garlic cloves
  • 1 large tablespoon caraway seed
  • ½ teaspoon cumin seed
  • ½ teaspoon salt
Homemade harissa ingredients
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Kitchen equipment

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  • Medium-sized bowl
  • Cling film
  • Cutting board
  • Chefs knife
  • Mortar and pestle or small blender


45 minutes 10 people Sauces 71 calories p.p.

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Preparation – 30 minutes

Soak the dried chilli peppers in hot water, cover the bowl using cling film and let the peppers soften in about half an hour.

Meanwhile, peel the cloves of garlic. Remove the stems and seeds from the chilli peppers.

Homemade harissa
Homemade harissa

Finishing the homemade harissa – 15 minutes

Create a paste using a mortar and pestle or by using a small blender. Puree the peppers and garlic cloves into a smooth paste. Add a little bit of water (from the bowl where you've soaked the chilli peppers in) to make it a bit smoother. You can also use a splash of good quality olive oil.

Add in cumin seed, caraway seed and salt and puree into a fine paste. You can now use the homemade harissa for all kinds of different types of dishes, such as chicken or as a condiment by mixing it in with some mayonnaise. Enjoy!

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