← Back to Search Results
African, Moroccan
North African Chili Paste Recipe-18597

Photo by: Joseph De Leo
Comments: 0



Harissa is an North African condiment or chili paste that gives a little zip to a dish. It’s fun to use instead of cocktail sauce and is delicious whisked into broths or soups with as heavy a hand as you like. It’s often used in tagine (a stew or long braise) to give the sauce a dark red, rusty color and a little or a lot of heat. There are many different versions of harissa, they can be smooth, coarse, extra hot, or very garlicky.

An Algerian chef named Michel Anik, whom I worked with at 8 Holyoke in Harvard square, taught me to use sun-dried tomatoes as a sweet concentrated tomato element, which gives the harissa a consistency similar to a thick ketchup or jam.

Yield: Makes 2 cups


  • 1 cup ground Urfa chilies
  • 2 teaspoons chopped garlic (about 2 large cloves).
  • ½ cup, sun dried tomatoes, soaked in warm water for at least 1 hour
  • 3 teaspoons kosher salt
  • 1 cup water
  • 1 tablespoon moroccan ras el hannout
  • ¼ cup olive oil


Combine all the ingredients in a blender and purée them on high speed until smooth, for about 3 minutes. The harissa should be as smooth as a thick ketchup. Store it in an airtight container in the refrigerator for a couple of weeks.

© 2006 Ana Sortun

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 32 servings, but does not include moroccan ras el hannout recipe. For nutritional information on moroccan ras el hannout recipe, please follow the link above.

21kcal (1%)
2mg (0%)
1mg (1%)
16mcg RAE (1%)
0mg (0%)
177mg (7%)
0g (1%)
2g (3%)
0mg (1%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
cook-with-jamie Cook with Jamie
by Jamie Oliver
a-new-way-to-cook A New Way to Cook
by Sally Schneider
lucid-food Lucid Food
by Louisa Shafia
the-provence-cookbook The Provence Cookbook
by Patricia Wells
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
living-raw-food Living Raw Food
by Sarma Melngailis
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?