Moroccan Harissa Recipe
Moroccan cuisine is a blend of flavours, aromas, and textures, and at the heart of many dishes is the spicy red harissa paste. This traditional Moroccan condiment is made from a combination of red chilli peppers, garlic, olive oil, and various spices, creating a rich and complex flavour that can transform any dish. The recipes we share in this blog post are very versatile, everyone will have their preferred taste and spice limit, so the amount of each ingredient given here should be looked at as a baseline. After only a few attempts you will easily adjust it perfectly to your preference.
Equipment
- 1 Blender
- 1 Glass Jar for storing
Ingredients
- 10-12 dried red chilli peppers adjust based on desired heat level
- 4 cloves of garlic peeled
- 2 tablespoons olive oil plus extra for storage
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon caraway seeds
- 1 teaspoon smoked paprika optional, for added smokiness
- 1 teaspoon Salt to taste
- Juice of 1 lemon
Instructions
- Prepare the peppers by soaking the dried chili peppers in hot water for about 30 minutes, or until they are soft. Drain and remove the stems and seeds (for a milder paste, remove all seeds; for a spicier paste, leave some in).
- Blend the ingredients in a food processor or blender, combine the softened chilli peppers, garlic, olive oil, cumin, coriander, caraway seeds, smoked paprika (if using), and a pinch of salt. Blend until smooth, adding more olive oil if needed to achieve a smooth consistency.
- Taste the paste and adjust the seasoning as needed. Add lemon juice to brighten the flavours and balance the heat.
- Cook the harissa paste for about 15 minutes or until the water dissolves. This step is optional but it preserves it for longer and releases the flavours more.
- Transfer the harissa paste to a clean jar and cover the top with a layer of olive oil to preserve it. Store in the refrigerator for up to two weeks, replenishing the olive oil layer as needed.