Make Ahead
Harissa
Popular on Food52
21 Reviews
Greg F.
August 29, 2020
I see that this has been around for awhile but I wanted to add my positive review. This is a wonderful recipe and I particularly like the touch added by the caraway seeds. It freezes well and like sofrito, it can be done in ice cube trays for measured use in tagines. It is also quick so if I’m roasting lamb, I can make some fresh as a condiment. Love it!
Cindi B.
February 10, 2019
I need to make somethings ahead and thought this might work to sit in the fridge for a day and then freeze it--thoughts?
TasteFood
February 10, 2019
I have frozen it before without a problem. The flavor and heat may be slightly milder once defrosted, so taste for seasoning.
Pattie M.
November 29, 2018
I used this on thin sliced sweet potatoes for a holiday dish. Absolutely delicious. Will keep harissa around forever!
Scribbles
August 19, 2013
Just finished making this and it already taste awesome! Can hardly wait to put it on the Summer Melon Salad with Harissa, Feta and Mint.
Jessica M.
June 29, 2013
I had a hard time finding Harissa here in New Zealand. Spent over an hour driving around to different stores with no luck; will never do that again now that I have this recipe!!
Hilary G.
September 20, 2012
Authentic and perfect! The layer of oil on top is a don't-skip element for flavor and texture!
Hilary G.
September 20, 2012
Authentic and perfect! The layer of oil on top is a don't-skip element for flavor and texture!
borntobeworn
December 10, 2011
I just made my first batch of this today :) I'm letting it sit for at least 24 hours but my "tastes" from the spatula were awesome!!!
Summer O.
March 17, 2011
I ran out of harissa recently and my spouse was insistent on having Moroccan food and I had no desire to make the drive to Williams-Sonoma, so I made this! Lovely. Not sure I will buy it again, thanks! The remainder is in the fridge looking forward to the next outing.
Oui, C.
August 30, 2010
I could live on Harissa, but have never made it from scratch. Thanks for giving me the tools to do just that.
Lizthechef
August 27, 2010
This is the kind of recipe on the site that separates the teachers from the students - happy to be your pupil ;)
TasteFood
August 23, 2010
Thanks, Cathy! It will be a perfect accompaniment to your merguez - which is on my must-make list!
MrsWheelbarrow
August 22, 2010
Thank you so much for posting this. I make merguez (recipe on the site) and have experimented with many commercial harissas, and each time, wonder what it would take to make my own. I love the idea of caraway - never would have thought of that!
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