Recipes for harissa vary according to the household and region. Variations can include the addition of cumin, red peppers, garlic, coriander, and lemon juice. In Saharan regions, harissa can have a smoky flavour. Prepared harissa is also sold in jars, cans, bottles, tubes, plastic bags and other containers.
In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavouring for couscous. It is also used for lablabi, a chickpea soup usually eaten for breakfast. In some European countries it is used sometimes as a breakfast spread for tartines or rolls. Harissa paste can also be used as a rub for meat or eggplants. See also the Armenian porridge dish Harissa
- Large Bowl
- Food Processor
- 12 dried red chilli peppers
- 3 cloves garlic, minced
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seeds
- ½ teaspoon cumin
- Soak the dried chillies in hot water for 30 minutes. Drain. Remove stems and seeds.
- In a food processor combine chilli peppers, garlic, salt, and olive oil. Blend.
- Add remaining spices and blend to form a smooth paste.
- Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. This harissa sauce will keep for about a month in the refrigerator.