Recipe by Asma Khalfaoui
"This is a popular Tunisian condiment. It's a home made pepper paste that is sure to add an extra kick to just about anything and it is widely use in Tunisian cuisine. I add it to anything I want to spice up; in my home we use this just about everyday."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dried red chile peppers
ground coriander seed
So different, exceptional. Caraway instead of toasted cumin? Wow. Check the other recipe for Harissa on allrecipes (By norm1, I think). With this I assumed to not toast the caraway (which is an important step with cumin in Harissa), and the final side is so bright, much less musky than with cumin. I implore you to make both. Both are different from what I had been making, yet they each have such individuality. I used this one to complement tabouleh, hummous and pita with yogurt. My opinion, but try it.
I lived in Tunisia for a couple of years and was thankful to find this recipe! It brings back so many memories and now some of my attempts to cook Tunisian food will taste more authentic. I did "cheat" however, and used a blender instead of a mortar and pestle. I added some water and olive oil to make sure it was the right consistency. Thanks for sharing this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/192 of a recipe
Servings Per Recipe: 192
Amount Per Serving
Calories from Fat: 2
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make Chef John’s all-time favorite hot sauce.
See how to make a 5-star marinade for fabulous steak fajitas.
See how to make real aioli flavored with fresh tarragon and plenty of garlic.