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Harissa

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Recipe photo courtesy of Marcus Nilsson

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

Source: Martha Stewart Living, January 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
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  • 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
    Reply
  • 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.
    Reply

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