Harissa

هريسة / harīsa

Flavor and role: A North African chili paste of dried chilies ground with garlic, caraway, coriander and olive oil. Hot with a subtle smokiness.
Typical dishes and uses: Couscous, shakshuka, tagine, seasoning for roast vegetables and lamb
Substitutes: 1 tbsp harissa = 2 tsp chili flakes + 1/2 tsp smoked paprika + a pinch of cumin + garlic + 1 tsp olive oil.
Storage: After opening, cover the surface with olive oil and use within 1 month refrigerated (tubes 2-3 months).
Main countries: Tunisia · Morocco · DZ
Used in this book: Tunisian Fricassé Kafteji Lablabi Shakshuka Shrimp and Tuna Brik with Harissa Aioli Oven-Crisp Brik Cigars with Tuna, Cheese and Harissa Mayo Ras el Hanout Butternut Squash Soup with Harissa Yogurt and Crispy Chickpeas (Moroccan × American)Fricassé with Slata Mechouia and Jammy Eggs Kafteji with Kefta and Homemade Tabil Harissa-Gochujang Kafteji Bibimbap (Tunisian × Korean)Kafteji Egg Muffins with Harissa Yogurt Lamb and Beef Kefta Tagine with Saffron, Harissa and Cumin Salt Kefta Tagine Tacos with Harissa Crema and Pickled Onion (Moroccan × Mexican)Toasted Cumin Lablabi with Harissa Oil and Olive-Oil Tuna Lablabi-Spiced Pasta e Ceci with Harissa Oil Lablabi Bread Salad with Harissa-Lemon Dressing Malawach Cheese and Egg Roll-Up Lamb Seven-Vegetable Couscous with Tfaya Ratatouille Shakshuka Charred Pepper and Merguez Shakshuka, Oven-Baked Harissa Shakshuka Fried Rice with Crispy Egg Lemon Olive Tagine Hand Pies

Updated 2026-10-10