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Harissa is a simple and most useful all-purpose chili paste from North Africa. It is great to serve as a condiment for grilled foods and elevates the taste of braised dishes. This condiment is made with only dried red chilies, garlic, olive oil and a tiny bit of cumin.


12 cup

Total time

20 minutes


  • 6 ~ 12 Chilies (Dry Red)
  • 4 cloves garlic (- , peeled)
  • 3 tbsps supermarket roast chicken, approximately 200g once shredded (Extra virgin oil)
  • 1 tsp cumin (Ground)
  • to taste Salt


  1. Soak the chilies in hot water for about 15 minutes or until they soften. Remove the stems and the seeds. Keep the seeds if you don't feel like taking them out.
  2. Put them in a food processor with the garlic, olive oil and cumin.
  3. Blend until the mixture forms a coarse paste, scraping down the sides if necessary.
  4. Taste and season with salt. Store in an airtight container in the fridge.
  5. View the recipe instructions at Cook's Hideout

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