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A North African (most probably Tunisian) condiment of chillies and spices—always caraway seeds—used to flavour stews, as an accompaniment to couscous, and just about anywhere aromatic heat and red colour is required. Harissa can be fiery hot or milder and more aromatic. The harissa bought in tubes is a pale imitation of the real thing, which is remarkably easy to make. Home–made harissa should be stored in the fridge where it will last for up to 2 months—keep the top covered in a thin layer of oil to help preserve it.