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Harissa Recipe

Harissa
Makes: About 3 cups

Harissa, the basic seasoning paste of Tunisia, is served with kebabs and couscous, and appears on the table in a small dish. It is also delicious on crusty bread spread with hummus. It is to be used sparingly as a condiment. Harissa is sold ready-made in tubes or small cans; the best comes from Tunisia.

INGREDIENTS
  • 1 1/2 pounds roasted, seeded, and peeled red bell peppers
  • 1/4 pound fresh hot red chiles, seeded and trimmed
  • 1 cup sweet Spanish paprika
  • 1/2 cup extra-virgin olive oil
  • 6 to 8 peeled garlic cloves
  • 1/4 cup ground caraway seed
INSTRUCTIONS
  1. Combine bell peppers, chiles, paprika, olive oil, garlic cloves, and caraway seed. Purée in the bowl of a food processor until smooth and thick, adding salt to taste. To use as a sauce, whisk 1 tablespoon harissa with 1/4 cup extra-virgin olive oil, 1 tablespoon chopped flat parsley, and enough water to make a pourable sauce.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.