Harissa Paste Recipe - Makes 125ml (4 fl oz)

Harissa Paste Recipe


2 cloves of garlic, peeled and coarsely crushed
3 large dried red chillies, coarsely chopped
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) salt
1 teaspoon (5ml) raw brown sugar
4 tablespoons (60ml) tomato paste
4 tablespoons (60ml) olive oil
1 tablespoon (15ml) fresh lemon juice


Put all of the ingredients into a food processor and blend into a smooth paste
Use right away or put the harissa paste into a clean jar, cover with 1cm (1/2 inch) olive oil, put the lid onto the jar and put into the fridge until needed (the harissa paste will keep fresh for 2-3 weeks)

Use the paste like a marinade by spreading the paste over the meat in a bowl, cover the bowl with kitchen film and put into the fridge overnight (if using the paste from a jar, tip out and discard the olive oil on the top of the paste before using the paste)

Recipe submitted by N Ayadi on 18 May 2017

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