Harissa Rouge

Name: Harissa Rouge
Prep time: 15 min
Cuisine: Tunisian
Ingredients: Dried red chile peppers — 100 g (3.5 oz); Garlic cloves — 6; Ground caraway seed — 10 g (1 tbsp); Ground coriander seed — 5 g (1.5 tsp); Ground cumin — 5 g (1.5 tsp); Extra-virgin olive oil — 80 ml (1/3 cup); Salt — 8 g (1.5 tsp); Fresh lemon juice — 15 ml (1 tbsp)

The Quirky Foodster Team

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15 min (plus 30 min soaking)

Prep

0 min

Cook

Ingredients

Dried red chile peppers — 100 g (3.5 oz)
Garlic cloves — 6
Ground caraway seed — 10 g (1 tbsp)
Ground coriander seed — 5 g (1.5 tsp)
Ground cumin — 5 g (1.5 tsp)
Extra-virgin olive oil — 80 ml (1/3 cup)
Salt — 8 g (1.5 tsp)
Fresh lemon juice — 15 ml (1 tbsp)

Method

Soak dried chiles in hot water for 30 minutes until softened; drain and remove stems and most seeds.
Combine softened chiles, garlic, caraway, coriander, cumin and salt in a food processor; process to a smooth paste.
With the processor running, drizzle in olive oil until a thick, spreadable paste forms.
Stir in lemon juice.
Transfer to a jar, cover with a thin layer of olive oil to preserve, and refrigerate.

Cultural Background: Tunisia's signature fiery chile paste, harissa is built on dried red chiles, garlic and warm spices, deeply embedded in Tunisian national identity, and now exported and used as a condiment and cooking base across North Africa and beyond.

Tips: • Toasting the whole caraway, coriander and cumin seeds before grinding deepens their aromatic flavour considerably. • A layer of olive oil on top of the stored harissa helps preserve it and prevent oxidation.

Variations: • Add a small amount of tomato paste for a milder, more rounded version. • Use fresh red chiles instead of dried for a brighter, less smoky harissa.

Storage: Refrigerate in a sealed jar up to 1 month, topped with a layer of olive oil.

Reheating: Not applicable; used cold as a condiment or cooking base. Nutrition (per serving) Approx. 60 kcal, 0.7 g protein, 5.5 g fat, 3 g carbohydrate per 15 g serving.

FAQs: What is harissa traditionally used for? A table condiment, a base for stews and couscous dishes, and a marinade for grilled meats across Tunisian and North African cuisine. How spicy is harissa? Quite spicy, though heat level varies significantly by household and brand; adjust chile quantity and seed removal to taste.