The Saucy Series: a Harissa recipe

October 5, 2015
by Trisha Learn

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    A week ago, I introduced you all to the illustrated Saucy Series by the wonderful Mariana. At HelloFresh, we strive to make cooking more fun and less like school, so here are our beautiful illustrations of easy and delicious sauces and dips, just for you guys! This week we have the powerfully spicy Harissa recipe for you! So get your cooking hat on and get making. I recommend adding this to stews adds such a great flavour! Harissa is also great as a marinade when roasting meats.

    The Story of Harissa

    Harissa is originally from the Magreb and more specifially Tunisia. So popular is this spicy little paste that it is often called “the national condiment of Tunisia” and traditionally it’s added to meat and fish dishes. If you want to be extra authentic, add a little bit of harissa to your couscous! Have you ever had lablabi? The Tunisian chickpea breakfast soup? Harissa is a key ingredient there… if that chilli paste doesn’t wake you up, nothing will! 

    The Saucy Series: a Harissa recipe


    • 60g dried chillies
    • 45g garlic gloves
    • 225ml white wine vinegar
    • 225ml olive oil
    • 2 1/2 tbsp coriander seeds
    • 3 tbsp cumin seeds
    • 2 1/2 tbsp fennel seeds
    • 1 tbsp salt


    1. remove the seeds and stem from the chillies
    2. add water to the chillies and let them rest
    3. toast all the seeds (coriander, cumin, fennel) and grind in a pestle and mostar
    4. blend the garlic with a little of the chilli water in a food processor
    5. Add the chillies, ground seeds and vinegar to chilli in food processor & blend
    6. Add the olive oil & blend until smooth
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