Harissa (North African Chili Paste)

Name: Harissa (North African Chili Paste)
Ingredients: 100 g (mix mild + hot) Dried red chilies (guajillo, New Mexico, or arbol); 6–8 cloves Garlic; 2 tsp Caraway seeds; 2 tsp Coriander seeds; 2 tsp Cumin seeds; 80–100 ml Olive oil; 2 tsp Salt; 2 tbsp Lemon juice

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesHarissaNorthAfricanChiliPasteSpicyAromaticFromScratch

Nutrition (per serving)

80Calories

2 gProtein

8 gCarbs

6 gFat

2 gSugar

1000 mgSalt

Ingredients

100 g (mix mild + hot) Dried red chilies (guajillo, New Mexico, or arbol)
6–8 cloves Garlic
2 tsp Caraway seeds
2 tsp Coriander seeds
2 tsp Cumin seeds
80–100 ml Olive oil
2 tsp Salt
2 tbsp Lemon juice

Method

Soak dried chilies in hot water 30–60 min → drain → remove stems/seeds (keep some seeds for heat).
Toast caraway, coriander, cumin seeds in dry pan 2–3 min until fragrant → cool → grind to powder.
In food processor: add soaked chilies, garlic, ground spices, salt → process to coarse paste.
With processor running, slowly drizzle in olive oil + lemon juice → blend until smooth and emulsified.
Taste & adjust: more salt, more lemon, more oil for consistency.
Transfer to jar → top with thin layer of olive oil → refrigerate up to 1 month.
Use as marinade, spread, dip, or stir into couscous/stews — fiery, aromatic North African harissa paste.