top of page

How to Make a Simple Harissa To Accompany Your Tagine

Harissa is a delicious hot sauce that can be dolloped onto Middle Eastern Tagines or Roasts, as well as on to a Meat or Falafel Sandwich. From North African countries such as Tunisia and Morocco it has spread throughout the Middle East and Persian regions. Enjoy with your next Tagine, Roast Lamb or Simmered Fish Stew for a little bit of heat.

Harissa Recipe


One red sweet pepper

Two Roma tomatoes

One and a half teaspoons tomato paste

One Banana pepper

One Red Serrano pepper

One Green Serrano pepper

Three cloves garlic minced

One onion white onion minced

Six tablespoons extra virgin olive oil

Three teaspoons lemon juice

1/2 teaspoon coriander

1/2 teaspoon caraway seeds ground

1/2 teaspoon mustard seed

1/2 teaspoon minced bay leaf

1/2 teaspoon coriander

One teaspoon sweet paprika

1/2 cup minced parsley

2 teaspoons fresh oregano


1) Preheat your oven to 375 F and place some foil over a cookie sheet greased slightly.

2) Slice your peppers and tomatoes length wise and take out the seeds and white portions. Roast for about fifteen minutes until soft and skin slightly blackened.

3) Mince your garlic and onion. Place in a non reacive bowl with the lemon juice, minced peppers and tomatoes, and parsley. Add the tomato paste, herbs and spices as well as the parsley.

4) In a blender or food processor smooth out your Harissa to desired consistently, cover with some plastic wrap or in a container with a lid, slightly vented to chill for a few minutes.

Serve as a condiment with your main Mediterranean course such as a Tagine, Steamed Fish or a Mediterranean Hummus or Sandwich

World Cuisine Today Magazine September 7, 2018

All Rights Reserved