Harissa

هريسة / harīsa

Flavor and role

A North African chili paste of dried chilies ground with garlic, caraway, coriander and olive oil. Hot with a subtle smokiness.

Typical dishes and uses

Couscous, shakshuka, tagine, seasoning for roast vegetables and lamb

Substitutes

1 tbsp harissa = 2 tsp chili flakes + 1/2 tsp smoked paprika + a pinch of cumin + garlic + 1 tsp olive oil.

Storage

After opening, cover the surface with olive oil and use within 1 month refrigerated (tubes 2-3 months).

Main countries

Tunisia · Morocco · DZ

Used in this book

ShakshukaLamb Seven-Vegetable Couscous with TfayaRatatouille ShakshukaCharred Pepper and Merguez Shakshuka, Oven-BakedHarissa Shakshuka Fried Rice with Crispy EggLemon Olive Tagine Hand Pies

Updated 2026-10-10