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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (2)

13 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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
Rating: 5 stars
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.