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Under 30 Minutes



Once on hand, this homemade mixture is great for adding flavor to dressings and lentil soups.

  • Prep:
  • Total Time:
  • Yield: Makes 1/3 cup

Photography: Marcus Nilsson

Source: Martha Stewart Living, January 2012


  • 1 tablespoon whole cumin seeds
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole caraway seeds
  • 1 teaspoon cayenne pepper
  • 1 clove garlic, crushed in garlic press
  • 2 tablespoons lemon juice (from 1/2 lemon)
  • Large pinch sea salt
  • 1/4 cup extra-virgin olive oil


  1. Warm a skillet over a medium flame. Add cumin, coriander, and caraway seeds. Toast, shaking pan, until seeds are fragrant, about 3 minutes. Grind in a spice grinder until fine.

  2. Place ground spices in a bowl, and add cayenne, garlic, lemon juice, and salt. Stir in olive oil until smooth.

Cook's Notes

Harissa can be refrigerated in a sealed glass jar for 1 month.

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