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Harissa — the Tunisian red chilli paste, ringed by the dried peppers it is made from
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🇹🇳 TunisianFoto: Miansari66 · CC0 ↗

Harissa

Tunisia's red chilli paste: dried peppers soaked soft and pounded with garlic, caraway and coriander into a fiery, faintly smoky paste that goes into or beside almost everything.

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Resep oleh Tunisian home kitchens · 🏺 Tradisional · Everyday Tunisian cooking — harissa, olive oil, tuna and eggs, and the semolina that anchors the Friday table from Tunis to Sfax.

Tunisian · condiment — An ownerless traditional preparation, so no cook is credited. The cited article opens by calling harissa a Tunisian hot chilli paste and records the garlic, caraway and coriander that define it. Proportions here are this book's own; every household's differ.

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⏱ 30 mnt🍽 16 porsi🔥 45 kkal🇹🇳 Tunisia🌶️🌶️🌶️
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Langkah

  1. Stem the chillies and shake out most of the seeds, then cover with boiling water and soak 20 minutes until fully soft.

  2. Toast the caraway and coriander in a dry pan for 1 minute until fragrant, then grind them.

  3. Drain the chillies well and squeeze out the water.

    💡 Wet chillies make watery harissa that separates and spoils faster. Squeeze harder than feels necessary.

  4. Pound or blend the chillies with the garlic, ground spices and salt to a thick, coarse paste.

  5. Work in the olive oil a little at a time until it is glossy and holds together.

  6. Pack into a clean jar, smooth the top and cover with a finger of olive oil. It keeps a month in the fridge.

💡 Tips

  • That oil layer is not decoration — it seals the paste from air. Top it up after every spoonful you take.
  • Tunisians serve a small dish of it thinned with olive oil at the start of a meal, for dipping bread.
  • Start with less than you think in cooking. Harissa keeps building heat as a dish simmers.

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