Harissa – a delicious recipe with red chili peppers, red bell pepper, garlic, salt, coriander seeds, caraway seeds. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Over a gas flame or on the barbecue, roast a red bell pepper until black. Put it in a paper bag and close up the top. Let it sit for about 10 minutes, or until you can easily slide the skin off. Remove the top and seeds, then chop.
2
Heat a heavy skillet until very hot. Add the dried chilies and toast them 1-2 minutes. Remove from heat and add just enough water to cover the chilies. Cover and let sit 30-45 minutes (or until soft). Take out of the water, and remove the stems and seeds. It is recommended to wear gloves when handling extra hot chilies. In same skillet, toast the seeds till fragrant--about 30-45 seconds, tossing/stirring halfway in between
3
Combine spices with all the remaining ingredients in a food processor, and blend to a smooth paste. Add water or a drizzle of oil if necessary.
4
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh.
165
kcal
Calories
8
g
Fat
19
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 dried red chili peppers, 1 roasted red bell pepper diced, 4 cloves garlic minced, 1/2 teaspoon salt, and more.
Yes, Harissa falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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