Basic Harissa

By David Tanis

Updated March 7, 2024

Basic Harissa
Fred R. Conrad/The New York Times
Total Time
15 minutes
Rating
4(200)
Comments
Read comments

This spicy North African condiment has many versions, but usually contains dried hot red pepper, caraway, cumin and garlic. Just a small dab packs quite a punch, and can be used to brighten soups, sauces or marinades. Thinned with olive oil, it’s good drizzled over grilled meat or vegetables. Store it in the refrigerator for up to 1 month.

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Ingredients

Yield:About ¼ cup
  • 3tablespoons hot red pepper flakes
  • 1 or 2garlic cloves, smashed to a paste with a little salt
  • ½teaspoon caraway seeds, toasted and finely ground
  • 1tablespoon hot paprika
  • ½teaspoon cumin, toasted and finely ground
  • 2tablespoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

147 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 7 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put pepper flakes in a small bowl. Cover with hot water for 5 minutes, then drain and return to bowl. Stir in garlic, caraway, hot paprika, cumin and olive oil. Store in small jar.

Ratings

4 out of 5
200 user ratings
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Comments

Dan Urbach

My very creative wife added this harissa to some mild cherry preserves on a chicken sandwich, and the result was a sweet aromatic taste that was exactly like the lovely smell in an Asian spice shop. Delightful!

Valerie

I made this exactly as written for the family, then I made a batch with mild pepper (aleppo) and sweet smoked paprika for a guest who cannot tolerate spicy. Both were delicious.

Patrick J

You cannot omit caraway and still call it harissa. It is like one of three or four ever-present ingredients in harissa and an essential flavoring component. You made chile paste... PS, "chili" refers to the state dish of Texas and "chile" refers to a pepper. I'm just sayin'......

johnrf

Should have dried peppers. Like New Mex, etc. Smoked paprika

Nick

Definitely go for fresh red peppers (and even add in roasted red peppers if you want it a little sweet and not quite as apicy), apple cider vinegar (plus additional olive oils on top) will act as a preservative.

Lizabeth Horton, Atascadero, Ca

I've been making this for thirty years after getting the wonderful cookbook, Mediterranean Light, by Martha Rose Shulman. It is a must in our refrigerator and is made weekly. She used caraway, which is the most important spice, cumin, and coriander with salt and and fresh finely chopped garlic, crushed red peppers and olive oil. I like the high note the coriander adds to the mix.

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