Harissa Paste


This spicy paste is a great addition to many things, it not only adds a kick of spice, but a nice flavor with cilantro, mint and garlic.


  • 6 oz bird’s eye chilies, seeded and stems removed (you can leave seeds for extra spicy)
  • 12 cloves garlic, peeled
  • 1 Tbsp coriander seeds, ground
  • 1 Tbsp ground cumin
  • 1 Tbsp salt
  • 1 Tbsp dried mint
  • 1/2 Cup chopped fresh cilantro
  • 1/2 Cup olive oil


Cooking Directions

  1. Place the chilies, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
  2. Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

One Comment on “Harissa Paste

  1. Pingback: Harissa Lamb and Beef Burgers with Carrot Fries – Drell Family Cookbook

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