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    You are in: Home / Recipes / Harissa Recipe
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    Harissa. Photo by Sackville

    1/2 Photos of Harissa

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Dib's's Note:

    Simple, good and hot. Serve with Moroccan Cigars.

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    Units: US | Metric


    1. 1
      Seed and slice peppers-soak in warm water for 30 min.
    2. 2
      Drain and squeeze out excess liquid.
    3. 3
      Place all ingredients in a blender and whirl until smooth.
    4. 4
      Serve with Moroccan Cigars.

    Ratings & Reviews:

    • on October 16, 2008


      I really like this recipe for harissa, as it calls for items which we generally have lying around which makes it convenient. However, I am giving it only 4 stars because it is not very specific about suggested varieties of peppers, which can effect the heat and volume dramatically. We use a combination of guajillo for bulk and some arbol or thai bird or something like that for heat. Otherwise an awesome recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2013

      This was easy to make and came out quite yummy. The chillis I used were green birdseyes fresh off the plant, so this wasn't very hot at all, but unfortunately that's all I had on hand. I did find that I had far too much liquid at the end, you'll see that in my picture. I'd love to know what the recommended chilli is for this dish so that I can try again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 24, 2009


    Read All Reviews (13)

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    Nutritional Facts for Harissa

    Serving Size: 1 (167 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 301.0
    Calories from Fat 250
    Total Fat 27.8 g
    Saturated Fat 3.8 g
    Cholesterol 0.0 mg
    Sodium 596.3 mg
    Total Carbohydrate 13.3 g
    Dietary Fiber 2.2 g
    Sugars 7.2 g
    Protein 2.9 g

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