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Traditional Harissa


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Traditional Harissa


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Traditional Harissa

Hot and spicy and oh so good. Harissa, the Moroccan spicy condiment that is starting to pop up on shelves is easy to make and goes well on everything.


  • Prep Time : 15 min
  • Ready Time : 15 min


1 cup


  • 2 peppers (chili or jalapeno) Can use habenero if you want it spicy!
  • 8 dried peppers. Guajilo, new mexico, chile, or any other pepper
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 4 teaspoons olive oil
  • 1 1/2 teaspoon salt
  • 5 cloves of garlic
  • Juice of 1 lemon


  • Place dried chiles into a bowl of boiling water for 20 minutes. This softens and re-hydrates the chiles.
  • Toast the spices in a non-stick pan over medium heat. Constantly moving the pan. When you smell the spices, after 4 minutes, take off heat and grind the spices.
  • Puree the now hydrated chiles and the fresh peppers.  Add in the remaining ingredients. Puree until a smooth paste forms.
  • Place harissa into a small jar and cover with olive oil. Can keep in refrigerator for up to three weeks.


About Rebecca Pliner


I am a proud to call myself a home chef. My only training? Practicing cooking techniques daily, and being passionate about cooking kosher, gluten-free and healthy.

I spend my days working a full time job, come home, and immerse myself in my cooking. Taking pictures and doing research on my fresh ingredients, is what I am most proud of. I hope you will follow my blog and see that living a healthy lifestyle while working and being on a tight budget is possible! On my blog you will find great tips about where to buy the food, detailed directions for how to cook the food, and a comedic twist to everyday recipes that I have created. Hope you enjoy! Rebecca Pliner, www.iwantthatfordinner.com


Updates: Working as chef at Odradeks Coffee House in Queens. I manage all the cooking, styling, packaging and menu design. I am busier and happier than ever. Hope to keep you posted on more exciting news!

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