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Harissa Sauce

Harissa Sauce

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Makes about 2 2/3 cups Servings


  • 1 tablespoon coriander seeds
  • 1 tablespoon caraway seeds
  • 4 large garlic cloves, unpeeled
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons dried crushed red pepper

Recipe Preparation

  • Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

Recipe by Helen s Richmond VAReviews Section

Have It With Harissa: Recipes Using One of the Trendiest Hot Sauces Out There

This silky potato soup is perked up with Turkish red-pepper paste (biber salcasi), made from sweet and hot peppers. Look for the paste at Middle Eastern groceries, or use harissa instead.

Here we pair harissa-rubbed grilled steak with tangy North African-spiced carrots. Serve with whole-wheat couscous.

A little sweet, smoky, and spicy, these simple grilled artichokes make an unexpectedly delicious appetizer or party dish.

"Mmmmm. Middle Eastern spices. Every time I think about these exotic flavors my mouth just starts to water. I was first introduced to harissa by Mario Batali during an Iron Chef battle. He helped open up the world of flavors and spices to me and showed me that it's not all about Italian ALL the time. The heat of harissa &mdash which is a North Afican chili sauce &mdash is made for the luscious flavor of lamb. Sure, lamb is already yummy, but when you accent it with the deliciousness of this spice paste, it's like putting makeup on a beautiful woman &mdash it just enhances the whole thing. There are lots of commericial version of harissa, but it's easy to make it yourself, and in my opinion, way better. Whether you use it on this lovely little rack of lamb, add it to a stew, or toss it in a pita, it's a super secret-flavor weapon from the Mediterranean I'm sure you'll be happy to become acquainted with." &mdash Anne Burrell

1. Spiced Chickpeas With Harissa and Tamarind

These Spiced Chickpeas With Harissa and Tamarind are a heady melody of savory and subtle tartness. The tangy, sweetly sour tamarind, nutty chickpeas and spicy harissa meld well together and it’s even better after a day or two. Make a big batch so you’ll have plenty of leftovers for the rest of the week. It’s wonderful for quick weeknight meals, especially perfect over quinoa and peas, or rice or with some pita bread.

Harissa Sauce Recipe – How To Make Smoky Harissa – Storage Tips – Sharmilazkitchen

Harissa sauce is a spicy chili-based condiment, sauce, and dip. It is a very spicy and aromatic chili paste that is a broadly stapled in North African and middle eastern cooking. Flavor packed harissa can make a quite spicy punch to your meal. The flavor base can also be used for curries and stews.

The main ingredients of the Harissa sauce are roasted red peppers,

Baklouti peppers or serrano peppers, spices, and herbs such as garlic, fennel, coriander seeds, cumin and olive oil. In this version of the sauce, it got a bit of a twist by replacing the baklouti peppers with local dry red chilies as it is only available around and cheap.

One can experiment with Harissa in a few ways. You can add the paste in chicken, meat, paneer, or even vegetables. Roast or grill tastes delicious.

It can be used as a dip also. Add a or two tbsp of harissa with 1/4 cup of mayonnaise and use the dip with the starter.

Harissa becomes popular in India for Domino’s unique food products tacos, zingy parcel, etc.. I already posted chicken taco first time on youtube and it got a huge hit.

How can you use in Indian cuisine?

The harissa sauce is a combination of red chilies, garlic, tomatoes, peppers, and some spices. We use almost all of them in our cuisine. You can add the sauce in any gravy like paneer gravy, any vegetable stew, or curries. You can also have it as a chutney with dosa, idli, uttapam, paratha or rice. You can also add the sauce in noodles, rice and make quick harissa noodles or harissa fried rice.

The recipe has few steps. The first step starts with soaking dried red chilies in hot water for 20 minutes. Once soaked, cut the stem. Chilies are very hot, it can burn your hands. Be careful. I cut the stem in a unique way without touching the chilies. Watch the video.

In the meantime, roast the spices – cumin, coriander, and fennel for 2-3 min. Make sure the spices are well toasted. When the fragrant and fresh roasted spices will be added to the harissa, it will create dramatic flavor. Once roasted, keep aside. Allow to cool down. Then grind them to a powder.

Moving to the next step which is very crucial – roast red bell pepper and tomatoes. Brush oil on the top and roast on fire directly until soft. Take out and give cold water bathing. It will help to remove the peels easily.

Once cooled down, remove the skin. Chop them off into small pieces.

Now put fresh spice powder, red bell pepper, tomatoes, garlic, olive oil, vinegar, salt, and sugar in a blender jar. Blend them to a smooth paste. Don’t use water for a long shelf life. If you find difficulty in blending, add more oil or vinegar.

If you want to store them for a long time, sterilize the bottle and keep the paste safe in the sterilized bottle.

The quantities I mentioned is completely perfect if you don’t alter.

Easy harissa recipes

Harissa chicken and white bean bake

This vibrant recipe sees chicken thighs slathered with harissa and cooked in a rich tomato sauce with beans and olives – a healthy, high-protein family meal with a punchy kick of heat.

Prawn, basil and harissa pasta

Prawns, harissa and plenty of fresh basil are all you need to make this pasta dish really sing. Finish with a dollop of yogurt to cool that punchy spice.

Harissa lime prawn cocktail

An absolute classic, made that bit more exciting by adding rose harissa paste and plenty of fresh lime to the mix. With only 15 minutes prep time, this is the perfect dinner party starter.

Hasselback harissa roast squash

With sweet, spicy harissa and salty feta, vegetarians will not miss out with this stunning Middle Eastern centrepiece.

Baked orzo with harissa prawns

Flavour prawns with harissa, dill, garlic and lemon, then serve swirled through orzo pasta for a speedy but sophisticated midweek dinner.

Harissa spaghetti

Stir rose harissa through spaghetti and juicy cherry tomatoes for a high-fibre, low-calorie vegetarian dinner.

Seared pork loin with harissa chickpeas

A healthy, low-calorie midweek dinner idea, using charred pork loin medallions, harissa, chickpeas and spinach. It’s less than 500 calories per serving!

Roasted harissa cauliflower with warm coriander hummus and dukkah

Chunky wedges of roasted rose harissa cauliflower, served with warm hummus and a super-simple homemade dukkah.

Sticky harissa chicken

Our yummy sticky harissa chicken is a healthy option for a mid-week meal that isn’t short on flavour. There will be plenty of sauce, so serve with rice or grains to soak it up, and perhaps a bitter leaf salad.

Roasted cauliflower and harissa chickpeas

There’s a careful balance of flavours here – a sweetness from the honey, a warming spice from the harissa, a freshness from the lemon – and they’re all soaked up by the perfectly roasted cauliflower, becoming a wonderfully hearty and warm salad.

Spiced pineapple and banana cake

With its tropical notes and its subtle harissa heat, this loaf cake serves up a big slice of holiday flavour, topped with creamy icing. Don’t be scared of the harissa – the flavour mellows in the cooking. Check out our best banana recipes here.

Harissa hot wings with hazelnut dukkah

Make your own nutty dukkah as a dip for these chicken wings spiced up with harissa and Frank’s RedHot sauce. Discover more of our best party food recipes here.

Refried smashed roasties with green harissa and yogurt

Use up your leftover potatoes in this punchy dish. It’s a quick recipe for an easy side.

Whole roast cauliflower with warm harissa hummus

Check out our vegan roasted cauliflower with warm harissa hummus. This cauliflower recipe makes for a great side dish when feeding a hungry crowd. Plus it’s low in calories and it’s gluten free.

Halloumi, harissa and honey toastie

Check out Sabrina Ghayour’s take on everybody’s favourite, the classic cheese toastie, spiked with harissa. It’s vegetarian too, so your veggie friends don’t have to miss out.

Chargrilled tuna with harissa and potato stew

The best way to enjoy a nice tuna steak… alongside harissa potatoes. All the ingredients are easy to get hold of and it’s on the table in 25 minutes. Here are more stew ideas too try.

Sausage skewers with harissa and honey

Check out these honey glazed cocktail sausages with harissa. The quick and easy skewers are super simple to make and ready in just 30 minutes, a perfect side to your summer BBQ. More BBQ ideas here.

Roasted courgette, chickpea and harissa salad

This quick and easy vegan salad recipe sees roasted courgettes and crunchy chickpeas tossed in punchy harissa. It’s ready in 20 minutes and low in calories too.

Chorizo and butterbean stew

Give our simple and speedy chorizo and butter bean stew a try. This warming recipe is a great midweek dinner for two, ready in 20 minutes.

Harissa-marinated poussin with tabouleh and saffron yogurt

This easy dish makes a great alternative to any weekend roast. Serve with freshly chopped tabbouleh salad and a smooth saffron yogurt.

Roasted sweet potato freekah salad with harissa-yogurt dressing

Harissa gives a kick to the dressing for this simple, low calorie sweet potato and freekeh dish. It’s easy to prepare and can be made for a filling midweek meal.

Spiced cod fritters with harissa honey dip

These crunchy fish fritters with sweet and spicy harissa-base dip from Persian cooking guru Sabrina Ghayour are a great idea for a middle-Eastern dinner party spread.

Giant couscous with spicy fish broth

Spice up your life with this quick and easy recipe for fiery couscous, tomato and fish broth. The harissa gives the dish a wonderfully smokey edge.

Smoked lamb meatballs with sweet-sour harissa sauce

Our smoked lamb meatballs with sweet-sour harissa sauce are quick and easy to make but are packed full of flavour.

Harissa chicken meatballs with bulgar

This recipe for harissa chicken meatballs with bulgar is quick, easy and healthy, but packs a flavour punch.

Roasted sweet potatoes with harissa yogurt, toasted nuts and seeds

This recipe for roasted sweet potatoes with harissa yogurt, toasted nuts and seeds from Dan Doherty makes veg the star of the show.

Fiery chickpea and harissa soup

A fast-to-make and easy vegetarian soup made with chickpeas and harissa. Ready quickly in 20 minutes.

Harissa salmon with mixed grains and spinach

This recipe for harissa salmon with mixed grains and spinach is super easy to make, ready in just 15 minutes and gluten-free.

Grilled avocado halves with harissa hummus and tahini yoghurt

We love avocado! With this recipe for grilled avocado halves with harissa hummus, we’ve promoted it to BBQ star.

Halloumi flatbreads with harissa dressing

These quick halloumi flatbreads with harissa dressing are easy to make, ready in under 30 minutes and vegetarian. Perfect for a midweek meal.

Harissa-grilled salmon salad with supergrains

Get into the superfood revolution with this healthy combination of harissa-grilled salmon, farro or freekeh and herbs, all mixed together to create a spicy, filling salad.

Moroccan kofte and chorizo stew

You can make this Moroccan lamb and chorizo stew the day before you need to feed a crowd and chill until you’re ready for your guests to feast.

Green lentil harissa soup

Nourishing and delicious, this harissa-spiked soup comes stuffed with celery, parsnips, leek, kale and chickpeas.

Harissa chicken and couscous salad with preserved lemon dressing

Brushed with punchy harissa, this chicken breast dish is an easy everyday dinner for two.

Harissa brings the heat in these 5 recipes

You already know how powerful condiments can be, so let’s shine a spotlight on one of our favorites: harissa.

Harissa is a spicy chile paste used in North African and Middle Eastern cooking. While the ingredients themselves vary regionally, it usually includes peppers, garlic, olive oil and spices.

We think it can go just about anywhere, but here are a few of our favorite ways to use harissa’s heat from our archives. You’ll find even more ways to feature it by searching our Recipe Finder.

Harissa-Roasted Carrot and Bean Dip, above. Putting harissa into a dip is a no-brainer. It’s a quick, effortless way to incorporate the chile paste with maximum payoff.

Turkey Meatballs and Grated Fresh Tomato Sauce With Harissa. You’ll sometimes find tomato in harissa blends, and for good reason! If your quarantine garden is already yielding some tomatoes, it’s time to partner them with harissa for this quick and flavorful dish.

Harissa-Stuffed Bell Peppers. From our Plant Powered newsletter series comes this veggie version of stuffed bell peppers featuring harissa as the main flavor driver.

Recipe Notes & Variations

  • Allow the paste to rest: while it’s edible immediately after making it, allowing it to rest for 1-2 days in the refrigerator for the flavors to develop is super worth it!
  • Wear gloves: it’s best to wear gloves when handling any hot chilies as the residue can stay on your hands even after washing them (multiple times!).
  • Experiment with the ratio of peppers: I like to use lots of hotter chiles with just one or two mild ones. However, feel free to do this the other way around or anything in-between to find your perfect level. Add just one smoked chili for added depth without overwhelming smokiness.
  • Use a combination of chilies: based on what’s available, using a combination of fresh, dried, and smoked chilies will help create a harissa paste with tons of flavor.


These recipes are a culmination of my childhood memories that started around dining room tables filled with family, love, and food. Fridays were always my favorite – not only did they signify the start of the weekend but also the start of Shabbat which normally meant lots of guests and an exorbitant amount of food.

As a child, I remember coming home from school and immediately running to the kitchen to witness the food storm. I would lift every lid on the stove top and open the oven to see what was baking or roasting before deciding the order in which my pickings would begin. I would often spend my weekend mornings helping my mother, a then private chef and caterer, peel vegetables, roll Moroccan cigars, and crank dried chilies through a meat grinder for her (badass) harissa paste – all while Charles Aznavour was playing in the background. The food was consistent in execution and she would never deviate from her familial recipes. Today, I share with you some of the recipes that overwhelmed me with joy and that are forever engraved in my heart – some with a twist.

How To Make Harissa Paste

Drain the roasted red peppers and set aside.

Boil water on the stovetop or in a microwave. Submerge chilis in the water using a small plate or bowl to weigh the chilis down and keep them submerged. Keep in the water 10-15 minutes. Remove the seeds, veins, and stems. Set chilis aside and reserve at least a ¼ cup of the liquid.

Heat small sauce pan on low heat. Add seeds and toast 30 seconds. Remove and grind using a spice grinder.

Combine all ingredients including the freshly ground spices and rehydrated chilis to a food processor. Add a ¼ cup of the soaking liquid and blend into a smooth paste.

How to Make Harissa Paste

First, rehydrate your chilies in hot water, then remove the stems and seeds. While that’s happening, toast your whole cumin and coriander seeds and grind in a mortar and pestle. If you don’t have a mortar and pestle, simply add to a food processor to blend later.

Next you’ll add smoked paprika, salt, and garlic, and mix again, before adding lemon juice and vinegar and mixing into a paste.

Once all of your ingredients are added to the food processor, blend into a smooth paste. Add olive oil near the end to create a creamy, smooth sauce. If avoiding oil, either omit or sub water for a similar effect.

We hope you LOVE this sauce! It’s:

& Incredibly delicious

Harissa can be added to dishes like my Moroccan-Spiced Eggplant & Tomato Stew, Saucy Moroccan-Spiced Lentils, and Smoky Harissa Eggplant Dip. But it’s great for adding depth of flavor, nuance, and smoky spice to just about any dish, including hummus, salad dressings, pasta sauce, soups, and more!

Watch the video: Πώς να φτιάξεις σάλτσα ντομάτας - Κονσέρβα στο σπίτι


  1. Bakora

    I have thought and has removed this phrase

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