Tunisian recipe for Harissa

Harissa

When the harissa paste is passed around, use this traditional Tunisian blend with extreme caution, the key ingredient being an abundance of chili. Harissa is made with dried chilies as their complexity of flavor is more appropriate than fresh ones. To make harissa paste, blend the following ingredients then crush in a pestle and mortar until a thick paste is formed:

3-1/3 tbsp (50 mL) dried chili flakes, soaked in the same amount of hot water
1-2/3 tbsp (25 mL) crushed garlic
1-2/3 tbsp (25 mL) sweet paprika
2 tsp (10 mL) each of caraway seed and coriander seed
1 tsp (5 mL) of cumin seeds, dry roasted then ground
1 tsp (5 mL) of salt
6 spearmint leaves finely chopped

Another Tunisian blend, tabil is made in the same way except it contains no paprika or cumin, making it relatively hotter.

Traditionally harissa is used with cooked meats such as kebabs and appears on the table as a ubiquitous sauce in a small dish often with olive oil and olives. Harissa is delicious on crusty bread but can also be used on sandwiches or meats.