Best Harissa Recipes

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Top Rated Harissa Recipes

The Atlanta restaurant 4th & Swift's take on the traditional Southern dish spices things up with the addition of chiles and cumin, providing a savory and hot dish that's perfect for entertaining. Click here to see 24 Southern Dishes That You Need to Know How to Make

These healthy burgers have a delicious Meditteranean flair.This recipe is courtesy of West of the Loop.

Soft shell crabs are an east coast delicacy only available during the warmer months. Their crispy texture and rich flavor match up well against the dynamic spices and heat of the harissa aioli. — Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar

The broth in this twist on the classic San Franciscan cioppino has smoky depth, which is a beautiful counterpoint to the spicy, savory flavor of the harissa mayonnaise.By Anolon® Gourmet Cookware

The broth in this twist on the classic San Franciscan cioppino has smoky depth, which is a beautiful counterpoint to the spicy, savory flavor of the harissa mayonnaise.By Anolon® Gourmet Cookware

Harissa is a spicy Tunisian chile paste often used in North African cooking. Here, a milder version spices up a tomato soup made with fresh vegetable stock, and a good amount of farro is thrown in for good measure, making this a light, nutritious meal. If you don't have access to farro, pearled barley would make a decent substitute.See all farro recipes.

In Midtown Manhattan, you’ll see (and smell!) chicken and rice carts on almost every city street. Office lunchers and late-night eaters alike love the chicken-and-rice platters (which rarely cost more than $5) as hearty and spicy meals on the go; we’ve replicated those Styrofoam-packaged meals here.

If you're craving couscous and want a new spin on your go-to recipe, try this Tunisian one that incorporates fish. You won't be disappointed.This recipe is courtesy of Ricardo Cuisine and was inspired by the fish couscous at the restaurant Dar Belhadj in Tunis.

Harissa recipes

Use harissa paste in dishes inspired by North African and Middle Eastern cuisine. We have recipes using chicken, lamb and fish as well as vegetarian options.

Harissa paste

Make your own harissa paste to use on meat and fish. It's easy to make and keeps chilled for two weeks. Use it to make our

Tomato & chilli harissa

Turn an abundance of veg into this Middle Eastern spice paste to use in marinades, Moroccan tagines, dips and soups

Spicy harissa aubergine pie

Make this veggie bake filled with lentils, sweet potato, feta and aubergine for an easy family meal. You can freeze any leftovers

Roast aubergines with yogurt & harissa

Looking for a simple side or starter that delivers on taste? Look no further than roast aubergines with yogurt and harissa. It's vegetarian and gluten free

Harissa oil

Use this oil liberally for marinating and roasting, and for brushing over cuts of meat for grilling and barbecuing - it'll keep in the fridge for up to one week

23 Mouthwatering Burger Recipes for National Burger Day

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9 Ways to Use Harissa

Harissa is a fiery and garlicky North African spice paste that's traditionally served alongside bread, stews and couscous dishes. It's easy enough to make your own, but jarred versions work equally well. Here are nine ways to use the spice paste.

Harissa is a fiery and garlicky North African spice paste that&aposs traditionally served alongside bread, stews and couscous dishes. Recipes vary widely but it&aposs usually made with spices including caraway, cumin and coriander, and sometimes herbs, like mint. It&aposs easy enough to make your own, but jarred versions work equally well. Here are nine ways to use the spice paste.

1. Burgers. Mix harissa paste into the burger meat itself or blend it into ketchup or mayo for a zingy condiment.

2. Roasted vegetables. Harissa&aposs heat is especially good with sweet vegetables like squash, carrots and fennel toss the chopped vegetables with the paste before roasting.

3. Salad dressing. Add a spicy kick to salad by whisking harissa into a lemony dressing. It&aposs delicious tossed with raw julienned carrots.

4. Rub. The spice paste becomes an instant rub for luxe cuts of meat like a crown roast of pork or a leg of lamb or more humble chicken legs.

5. Hummus. Mix it into store-bought hummus or make your own, like this one with carrots.

6. Yogurt. Whisk harissa into yogurt to make a hot-and-cold sauce for grilled meats, like lamb chops.

7. Pasta. Southern Italy is not so far from North Africa, so using it in pasta dishes isn&apost a huge stretch. Try it in a basic tomato sauce or with roasted broccoli rabe.

8. Chicken wings. Any spicy condiment always ends up on a chicken wingand harissa is no exception. Try these sticky wings made with harissa honey.

9. Eggs. More complex than Tabasco and even everyone&aposs beloved Sriracha, harissa is insanely delicious on a breakfast sandwich.

Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.


More Lebanese sweets! Harissa, a dessert made with cream of wheat (and other yummy ingredients) is eaten with atyr, that delicious syrup made of sugar and water. Preparation is not too difficult, you will just need to mix your ingredients together and bake them!

If you're craving a dessert that will truly satisfy your sweet tooth, this is the recipe for you!

Prep Time: 15-20 minutes
Cook Time: 50 minutes

2 & a 1/2 cups of cream of wheat
2 cups of plain yogurt (or you can replace yogurt with water)
1/2 cup of sugar
1/4 cup of melted butter
1 teaspoon of baking powder
Sliced shaved almonds or pine nuts (optional, used for decoration)

For atyr (syrup)
1/2 a teaspoon rose water (found in most Middle Eastern stores)
2 cups of sugar
1 cup of water
1 tablespoon of lemon juice


1. Put 2 cups of sugar in a small pot and add 1 cup of water and 1/2 teaspoon of rose water, on medium low heat, stir with wooden spoon and let it come to a boil (about 10 minutes)
2. After 10 minutes, at this point syrup has been boiling and thickening, turn stove off and add 1 tablespoon of lemon juice and let cool off in pot
3. Preheat oven to 350 degrees and grease 8x8 or 11x7 baking pan (depending on how thick you want your harissa)
4. Add semolina (cream of wheat) to bowl
5. Melt butter (takes about a minute to melt in microwave)
6. Add sugar, yogurt, baking powder, melted butter & mix well
7. Pour into baking pan, evenly spread out, wiggle pan a few times if needed to make sure it’s all packed in
8. Add to bottom rack of oven for 45 minutes and move to the top rack for the remaining 5 minutes
9. Cut immediately after taking it out of the oven into squares, or whatever shape you choose
10. Once cut, pour atyr. Atyr is optional, you can pour it right on and let it soak, or you can pour it on each individual piece you serve
11. *Optional, add nuts to pan prior to baking by sprinkling it on, or garnish after baked

The Best Ever Green Harissa Recipe

We live in a wonderful world of spices herbs and seasonings, including green harissa a North African condiment made of jalapeño peppers and spices.
This is one of my favorite sauces. Harissa, pronounced “ha-riss-ah”, a Moroccan condiment is actually from Tunisia and is basically a version of Sriracha with another layer of flavor created from herbs and spices.

You will always find a selection of hot sauces in my refrigerator. Each one has a different level of heat. Some are very pleasant and give that little kick, while others will give you tunnel vision and tears will run down your cheeks. Currently, I have a hot sauce in my refrigerator called “xxxextra chily habanero”, my recommendation is for you to stay away from this one.
There is a difference between “hot” and “spicy” food. Hot will burn and spicy will have a mellow pleasant heat that add tons of flavor. Spicy food has a perfect mild kick to it, so you can still enjoy all the flavors and ingredients in the dish.

If you’re a fan of mellow heat and great flavor, you need to try the green harissa recipe.
Once you’ve tasted it, you will be a fan. Whenever you want a little heat in your life, you will reach for the jar of harissa. There are plenty of high end store purchased harissas out there, however, making harissa at home gives you the chance to play with flavors and the level of heat.
Green harrisa is a serious condiment that I like to use as a sandwich spread, add to roasted vegetables, use as a rub for meats and fish, or I spoon it over scrambled eggs, rice and pasta to enhance flavor.

The heat can be varied according to the type of chili pepper used in the making of harissa. This recipe is using three de-seeded jalapeños and one jalapeño with seeds, creating a milder version. If you want a hotter version, use only jalapeños peppers with the seeds, I promise you will know the difference. If you want it even hotter, use serano chilies. They are about twice as hot as jalapeño peppers.
Experiment with peppers using different kinds, like a Serrano or try a Thai pepper, they are small in size but big in heat. Explore and see what kind of pepper you like.

Moroccan cooking is all about spices and flavor. That can be said about every cuisine but at the end of the day it has more to do with what you do with the spices then anything else. It’s amazing what spices can do, if used right. A pinch of this, a pinch of that and you’ll discover it’s really all about a few ingredients that can make the difference in a great meal.
Green harissa is a mixture of healthy ingredients like jalapeños, garlic, olive oil and spices. Hot peppers are proven to have many health benefits. They contain a compound called capsaicin, which is thought to provide pain-relief and cancer-protective effects.

With the harissa, I created a Feta sandwich spread that adds a great flavor profile to any sandwich and can be used as a dip at the same time. Enjoy!

Six of the best harissa pastes, tried and tested

From rose to apricot, which harissa paste packs the best punch?

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F rom tabasco and sriracha to gochujang and nduja, we are in no short supply of fiery chilli sauces and pastes, each delivering its own flavour profile and heat level. But one version that has made its way into everything from morning scrambled eggs to one-pots, pies and pastries, is North Africa’s harissa paste.

The sauce, made typically from blending sun-dried chillies with garlic, cumin, caraway seeds and tomatoes (and sometimes rose petals), has an endless number of applications, from scooping into tagines, marinating meat and swirling through yogurt, to spreading on toast for supercharged egg and soldiers.

And as our love of the paste has grown, so too has the variety of flavours and intensities available to buy even Waitrose produces its own rose harissa paste, while Mediterranean ingredients firm Belazu has raised the bar with an exotic-sounding apricot version. But which has the best balance of flavour and heat? We put six of the most popular to the test.

Harissa recipes

Use harissa paste in dishes inspired by North African and Middle Eastern cuisine. We have recipes using chicken, lamb and fish as well as vegetarian options.

Spinach dhal with harissa yogurt

Combine spinach, harissa, yogurt and almonds with our basic lentils recipe to make this fabulous spinach dhal. Packed with nutrients, it's wonderfully healthy

Harissa roasted tomatoes with couscous

Flavour versatile couscous with mint, parsley and almonds, then serve with chilli-spiced roasted tomatoes and a garlic yogurt sauce

Harissa lamb with labneh & chickpeas

Lamb rump, a tender cut from the top of the leg, is similar in flavour and texture to beef rump steak. It makes an excellent roasting joint for two people

Halloumi aubergine burgers with harissa relish

A veggie stack with a difference - flavour your fried cheese with Moroccan harissa paste and creamy hummus

Harissa chicken traybake with peppers & feta

Roast up some chicken with North African spices and storecupboard peppers for a great last-minute supper

Moroccan lamb meatballs with harissa & couscous

All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt

Harissa-spiced chicken with bulgur wheat

This spicy harrissa dish will bring the taste of Morocco to your home

Grilled mackerel with harissa & coriander couscous

Oil-rich mackerel is full of omega-3 and is an environmentally aware way to enjoy fish

Harissa-crumbed fish with lentils & peppers

This smoky cod dish makes a great midweek meal – it's quick, low calorie and made in just one pan, which saves on washing up

Red pepper, squash & harissa soup

Blend butternut squash and red pepper together with the flavours of harissa and spices to make this warming soup. It's healthy, low fat and packed with vitamin C

12. Harissa

Lao Gan Ma spicy chile crisp gets heavy use in my kitchen. So after finishing several jars of it over the course of the last year, I challenged myself to make something new for when I wanted to add heat to a dish. Enter Martha Rose Shulman’s harissa recipe. This smoky Tunisian red chile paste adds wonderful levels of flavor and heat to meat, vegetables and eggs. For an additional level of depth and sweetness to complement the heat, I added a teaspoon of rose water and rose petals to the mixture before blending it in a food processor. GABRIELLA LEWIS

Harissa recipe

2 tablespoons tahini sauce

Zest of one orange (optional)

Peeled slivered almonds for decoration

1 tablespoon of tahini to brush baking dish

Sugar syrup for drizzling

To make the syrup

1 teaspoon rose water (optional)

Make the syrup

Place the sugar, water and lemon juice in a pot over medium heat

Bring to a boil, lower the heat and simmer for 5 minutes

Take off the heat and add the rosewater if using

Make the Harissa

Mix the semolina,butter, yogurt, juice, sugar, baking powder, tahini and orange zest in a pot until homogeneous

Brush a baking dish with tahini

Pour the batter into the baking dish

Level the surface using a wet hand

Use a wet line to make cuts in the pattern that you like

You can find step by step picture instructions on how to make this particular pattern here.

Decorate with peeled almonds

Bake on the bottom rack of a preheated oven at 180 until the edges are golden brown (about 30 minutes)

Place under the broiler until the top is golden brown

Take out of the oven and allow it to cool for 5 minutes

Drizzle with syrup (the amount depends on how sweet you want the harissa to be. Do remember that harissa needs to be hot and the syrup needs to be room temperature)