Harissa #1

Preparation info

  • Difficulty


  • Makes

    2½ tablespoons

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About


  • 1 garlic clove
  • 2 dried New Mexican chiles, stemmed, seeded, and torn into 2-inch pieces, softened in warm water and squeezed dry
  • 1 sun-dried tomato half, softened in warm water and squeezed dry
  • 1 teaspoon salt
  • ½ teaspoon Tunisian le tabil or ground coriander
  • ⅛ teaspoon ground caraway
  • Extra virgin olive oil
  • Lemon mice, optional


  1. In a stone mortar or food processor, combine the garlic, chiles, sun-dried tomato, salt, le tabil or ground coriander, and ground caraway; pulse until pasty. Pulse in the oil by the teaspoon until thick and spreadable.
  2. To serve as a dip, thin 2½ tablespoons harissa with warm water and olive oil to a dipping consistency Correct the seasoning and, if necessary, add a few drops of lemon juice to round out the flavor.