Harissa
Also called Tunisian chili paste
A North African chili paste of red chilies, garlic, olive oil and spices such as caraway, coriander and cumin. It is hot, smoky and savory.
Flavor profile
Aroma: smoky, garlicky, peppery, caraway
Good to know
Origin: Tunisia
Forms: paste, powder
Storage: Refrigerate after opening and cover the surface with olive oil to keep it fresh.
How to use harissa
Bloom in Oil
Fry a spoonful in oil with onions or tomatoes for a minute. Heat deepens its flavor and spreads it through the dish.
Mix Into Something Cool
Stir it into yogurt, mayonnaise or tahini for a quick sauce, or whisk it with lemon juice and olive oil for a marinade.
What goes with harissa
- Lamb Shoulder. Harissa's smoky heat stands up to the rich, gamey flavor of lamb.
- Chickpea. Chickpeas soak up harissa's heat and smoke in stews and roasted snacks.
- Tomato. Tomato's acid and sweetness balance harissa's heat, as in shakshuka.
- Egg. Eggs poached in harissa-spiced tomato sauce make shakshuka.
- Olive oil. Olive oil carries harissa's flavor and smooths its heat.
- Garlic. Garlic doubles down on harissa's savory bite.
- Cumin. Cumin's earthy warmth is part of the harissa flavor itself.
- Coriander Seed. Coriander seed's citrusy notes round out harissa's heat.
- Lemon. Lemon's acid brightens harissa's smoky heat.
- Yogurt. Cool yogurt tames harissa's heat in sauces and marinades.
Mistakes to avoid
- Assuming all jars are equal. Heat and salt vary a lot by brand, so taste first.
- Using the whole amount at once. Add a little, then more.
Ideas for tonight
- Shakshuka with a spoonful of harissa
- Harissa roasted carrots with yogurt
- Harissa lamb with couscous
Harissa: questions
What does harissa taste like?
A North African chili paste of red chilies, garlic, olive oil and spices such as caraway, coriander and cumin. It is hot, smoky and savory. Its strongest notes are pungent, warm, with an aroma that is smoky, garlicky, peppery, caraway.
What goes well with harissa?
Harissa pairs best with lamb shoulder, chickpea, tomato, egg, olive oil. Harissa's smoky heat stands up to the rich, gamey flavor of lamb.
How do you use harissa in cooking?
Bloom in Oil: fry a spoonful in oil with onions or tomatoes for a minute. Heat deepens its flavor and spreads it through the dish.
How should you store harissa?
Refrigerate after opening and cover the surface with olive oil to keep it fresh.
What is the most common mistake with harissa?
Assuming all jars are equal. Heat and salt vary a lot by brand, so taste first.
