Name: Harissa
Yield: Serves Four to Six
Cuisine: Tunisian
Ingredients: 45 ml/3 tbsp paprika; salt; 15 ml/1 tbsp chopped coriander (cilantro) leaves, to serve; 1.5 ml/¼ tsp ground cumin; 250 ml/8 fl oz/1 cup water; juice of ¼–½ lemon; 2–3 pinches of caraway seeds (optional); 2.5–5 ml/½–1 tsp cayenne pepper

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This recipe is a quickly prepared home-made version of harissa, the North African chilli sauce that’s Ubiquitous with couscous, briks, sandwiches, soups and almost everything.

Ingredients

45 ml/3 tbsp paprika
2.5–5 ml/½–1

Africa
Tunisia
Condiment
Mediterranean
Spicy
Gluten-free
Vegan

Method

Put the paprika, cayenne pepper, ground cumin, water or stock in a large, heavy pan and season with salt to taste.
Bring the spice mixture to the boil, then immediately remove the pan from the heat.
Stir the lemon juice and

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of