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Under 30 Minutes

Under 30 Minutes


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

  • prep: 10 mins
    total time: 10 mins
  • yield: Makes 1/3 cup
Photography: Marcus Nilsson


  • 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

Cook's Note

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


  1. Step 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. Step 2

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

Martha Stewart Living, January 2012

Reviews (1)

  • 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.