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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 Note

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


Reviews (2)

  • squid pro quo 22 Sep, 2014

    Never had harissa before so I had nothing to compare it to but this was phenomenal!!! Probably sounds gross because it's a bunch of spices, but I snuck a taste just to try it and omg, I ended up stealing a few spoonfuls. I could have definitely eaten the bowl of it, as odd as I know that sounds. I really hate caraway (and NAF of coriander) and thought this was gonna taste gross, but you can't pick the individual tastes apart. When they are together, they form something totally different & unique

  • sockomom 15 May, 2012

    Wonderful! I didn't have cumin seeds so I just used ground cumin, still turned out great! Also halved the olive oil and it was fine.

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