What is Harissa?

What Is Harissa?

Harissa is a hot aromatic powder, paste or sauce made from red chillies, cumin, coriander, caraway, smoked paprika, garlic, lemon and oil. Some versions use dried mint or oregano. Harissa is used in North African and Middle Eastern cuisines to flavour stews, soups, tagines, couscous and other regional dishes. It also makes a great dipping sauce and is often served mixed with oil or yoghurt. 

History

In the 16th-century capsicum red chilli peppers were introduced to Mediterranean countries, predominantly Spain. From there it spread to surrounding areas of the Mediterranean sea including Tunisia in North Africa, which provided the perfect climate for the peppers to grow.

It was in Tunisia that harissa originated and became a famous condiment in many local dishes. Through its popularity, it then continued to spread to other regions and countries including Algeria, Libya, and Morocco, producing many variants of the original recipe.

What Does Harissa Taste Like?

With a strong earthy, peppery and smokey flavour it can range in levels of heat depending on the blend and type of chilli used. The paste can often have a strong garlicky flavour with a sharp kick of citrus.

What is the difference between Harissa and Harissa paste?

Harissa comes in 3 different forms – Powder, Paste and Sauce. Like any spice blend, the recipe and ratio of ingredients blended together vary from region to region. Below you will find 3 popular recipes, all with their own unique texture and explanations on how best to apply each blend to your cooking.

Keep scrolling down for all 3 recipes and suggestions on how to cook with each version

1. Harissa Powder

A combination of spices ground down into a powder that can be kept in the cupboard for months. It is fast and easy to make and has multiple uses. The advantage of the powder is it can be used during cooking as a seasoning, blended into dips and sauces and also used as a garnish. When sealed correctly in an airtight jar and kept in a cool dark cupboard space it will last up to 2 months. 

Harissa Powder Ingredients contain:

• kashmiri chilli powder
• coriander seeds
• cumin seeds
• caraway seeds
• smoked paprika
• teaspoon dried mint
• dried garlic powder

Click here for the full recipe:

How do I use Harissa Powder in cooking?

• Meat Rub Spice Mix: The spice powder becomes an instant rub for cuts of meat and fish such as beef, lamb, chicken or salmon.
• With Grains and Rice: Add to plain rice or Middle Eastern Pilaf for a deliciously spicy kick
• Eggs: Sprinkle the powdered version over fried eggs or blend into butter to baste whilst frying
• Dips: Blend into hummus and serve as a dip alongside chopped vegetables and chips.
• Spicy Infused Oil: Blend into oil and use to drizzle over vegetables, meat and salads
• Tagines and Stews: Use as a powerful flavour boost to your tagines, stews or any other slow-cooked one-pot dishes 

2. Harissa Paste

The paste differs slightly from the powdered version, using dried red chillis soaked in water and blended along with spices, salt, lemon juice and olive oil. Harissa paste definitely embodies the most in-depth flavour and has a wonderful umami kick. More than just a spice to add to cooking, it can also be used as a condiment served alongside bread, cheese and dips.

The colour and heat will depend on the type of chilli used. You have a lot of freedom when it comes to choosing the chilli – for a milder blend take guajillo or ancho chillis. If you prefer a bit of a kick then Kashmiri chilies. But don’t be afraid to experiment with other varieties.  

Harissa Powder Ingredients contain:

• dried red chillis (such as kashmiri)
• fresh garlic cloves
• sea salt flakes
• lemon juice
• cumin seeds
• coriander seeds
• caraway seeds
• smoked paprika
• dried mint (or oregano)
• olive oil

Click here for the full recipe:

How do I use Harissa Paste in cooking?

• Yoghurt: Blend harissa into yoghurt to make a spicy-but-cooling sauce for grilled meats, fish, and vegetables or served with eggs
• Spicy Tomato Sauce: Stir through tomato-based sauce for an earthy and spicy umami kick
• Meatballs: Add a teaspoon of harissa paste to your meatball mixture for the ultimate spicy pasta dish
• Roasted Chicken: Stir a small amount through pan juices or gravy and serve alongside roasted chicken and potatoes or rice
• Cheesy Toast. Blend with butter and cheese to make a nicely spiced melted cheese sandwich
• Butter: Combine with melted butter to use as a baste for vegetables 
• Potatoes: Cobine with sour cream for a delicious potato salad 
• Chilli Dip: Blend into a little more olive oil and use it as a condiment on cheese and meat boards

3. Harissa Sauce

This highly popular and easily found recipe for Harissa Sauce (also called Harissa Paste) uses whole roasted red pepper to give more volume and a softer chilli bite. Similar in texture and taste to Avjar, but spicier.

Due to the roasted red pepper, this version is ideally used as a side sauce served with all kinds of Middle Eastern or African dishes. Used as a sauce inside kebabs or shawarma wraps. Its versatility also makes it great for blending into dips or served as a condiment alongside any type of grilled, roasted or steamed meat, fish and vegetables.

Harissa Powder Ingredients contain:

• • whole red pepper (also known as paprika or capsicum)
  • coriander seeds
  • cumin seeds
  • caraway seeds 
  • smoked paprika
  • olive oil
  • fresh garlic cloves
  • hot red chillis, such as birds-eye, chopped
  • tomato puree
  • lemon juice
  • sea salt flakes

Click here for the full recipe

How do I use Harissa Sauce?

• Middle Eastern Spiced Skewers: Serve on the side with yoghurt and a crisp salad
• Use as a condiment: Serve with pickles, bread, cheese and cold meats
• Serve at BBQs: Great served alongside smoked and BBQ’d meat, fish and vegetables
• Kebabs: Use as a sauce inside shawarma, kebab, felafel or other wraps
• Sandwiches and Burgers: Used as a sauce to spice up a burger or sandwich
• Eggs and Harissa: Served alongside breakfast eggs or fry-ups
• Pizza: Add to pizza sauce for a spicy kick
• Toast: Spread across toast with cheese and pickles or meat

Homemade Harissa vs shop-bought versions

It’s easy enough to make your own spice blend at home, especially if you want to control the level of chilli heat. Shop-bought versions work equally as well providing a high-quality spice blend is chosen. African supermarkets offer great authentic powdered blends. Due to its popularity in western culture thanks to Chefs such as Yotam Ottolenghi, the paste can be bought in most supermarket chains and delis as well as online. 

What can I use instead of Harissa? Substitutes

Missing key ingredients? No problem, you can find worthy substitutes by combining a few key ingredients. Below are some examples:

Berbere spice blend – a North African spice blend with a similar flavour profile
Cumin + fresh red chilli or chilli powder
Smoked paprika _ cayenne pepper
Smoked Paprika + Chilli powder
Smokey hot sauce

Recipes on Flaevor

A great way to enhance vegetables

Harissa turns a rather bland cauliflower into a satisfying main dish when roasted and put between crusty toasted bread and lemony spiced sumac yoghurt. Full recipe for Harissa Roasted Cauliflower Toast here

Harissa Moussaka

In this recipe a classic Greek moussaka recipe of lamb mince and white sauce is pimped with North African spices of harissa, cinnamon, and mint, then layered and topped with lemony sumac and cumin-infused bechamel sauce. It’s a creamy, spicy, textured flavour explosion and great comfort food. Harissa Moussaka recipe

Harissa Crumbed Fish with Hummus

This recipe proves any simple ingredient can be turned into something magical with the right spices. White fish fillets are coated in harissa, lemon zest and panko breadcrumbs and pan-fried crispy. The addition of hummus and cucumber makes the whole dish light and refreshing. Harissa Crumbed Fish with Hummus recipe

Harissa-Honey Glazed Roasted Vege

Harissa-Honey Glazed Roasted Vege is a luxurious dish that can be served as a main-challenging side dish or served alongside flatbreads to scoop up the Charred Green Feta Sauce. Carrots and parsnips are slow-roasted to perfection and caramelized with a spicy harissa-honey glaze, creating a combination of harmoniously balanced sweet and salty flavours which prove very easy to eat. Recipe here: Harissa-Honey Glazed Roasted Vege