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EveryMasala

Pastes and wet masalas

Harissa

A Tunisian red chilli paste of garlic, caraway, coriander and olive oil.

Harissa is a chilli paste of Tunisia and neighbouring countries, with hot red chillies, garlic, olive oil, salt and spices such as caraway, coriander and cumin. The name comes from an Arabic word for to pound. It is a national condiment of Tunisia.

What goes in

Dried red chilli: 35%35%Garlic: 18%18%Caraway: 12%12%Coriander seed: 12%12%Cumin: 6%Olive oil: 12%12%Salt: 6%17parts

Parts by volume of the whole spice. The ring shows each part's share.

Made step by step

Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.

  1. Step 1: Infuse Soak the dried chillies in hot water until soft, then drain.
  2. Step 2: Toast Toast the caraway, coriander and cumin.
  3. Step 3: Grind Grind the toasted spices.
  4. Step 4: Pound Pound the chillies and garlic with salt.
  5. Step 5: Blend Mix in the spices and olive oil to a thick paste.
  6. Step 6: Store Pack into a jar and cover with a layer of oil, then refrigerate.
  7. Dried red chilli: 35%35%Garlic: 18%18%Caraway: 12%12%Coriander seed: 12%12%Cumin: 6%Olive oil: 12%12%Salt: 6%
    Finished Harissa, by share.

Chillies in North Africa

Chilli reached the region after the sixteenth century, brought through Spanish and Ottoman links. Nabeul is known for its harissa.

Use

A spoonful goes into couscous, soups, stews, eggs and sandwiches, or on the side at the table. Rose, smoked or roasted pepper versions exist, and heat varies by brand.

Where it is used

CouscousShakshukaLablabiSandwiches

The spices in it

CarawaySeed.Chili pepperHeat.CorianderThe leaves and dried seeds of an annual Mediterranean herb used in cuisines worldwide.CuminThe dried seed of a small parsley-family herb, used whole or ground in many world cuisines.

Also part of it, and being written: Garlic (Pungent.).

More on EveryMasala

🇦🇹 Austria and 5 moreCaraway The crescent-shaped fruit of a carrot-family plant, used to flavour rye bread and spirits.Seed · Sharp and pungent · Anise and liquorice

Sources and further reading

About this page

Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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