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Tunisian Harissa Paste, styled to show the recipe's intended texture, color, and serving presentation

Sauce recipe

Tunisian Harissa Paste with Caraway and Coriander

A practical, source-aware recipe for tunisian harissa paste, with the history kept close to the method.

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Tunisian Harissa Paste, presented as a food-focused editorial visualization by The Foods That Shaped Us.

Developed by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.

Recipe card

Tunisian Harissa Paste

A practical, source-aware recipe for tunisian harissa paste, with the history kept close to the method.

Prep
25 min
Cook
5 min
Yield
About 250 ml
Difficulty
Easy

Ingredients

  • 80 g dried red chiles
  • 4 garlic cloves
  • 1 tsp caraway seeds
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1 tsp fine salt
  • 2 tbsp lemon juice
  • 60 ml olive oil

Method

  1. Soften the chiles for Tunisian Harissa Paste, showing the ingredients and preparation at this stage
    Step 1: Soften the chiles for Tunisian Harissa Paste.
    1

    Soften the chiles

    Remove stems and most seeds, cover chiles with hot water, and soak for 20 minutes.

  2. Toast the spices for Tunisian Harissa Paste, showing the ingredients and preparation at this stage
    Step 2: Toast the spices for Tunisian Harissa Paste.
    2

    Toast the spices

    Toast caraway, coriander, and cumin briefly, then grind.

  3. Blend for Tunisian Harissa Paste, showing the ingredients and preparation at this stage
    Step 3: Blend for Tunisian Harissa Paste.
    3

    Blend

    Drain chiles and blend with garlic, spices, salt, lemon juice, and half the oil.

  4. Jar for Tunisian Harissa Paste, showing the ingredients and preparation at this stage
    Step 4: Jar for Tunisian Harissa Paste.
    4

    Jar

    Spoon into a clean jar and cover the surface with the remaining oil.

Storage

Refrigerate in a clean jar for up to 1 week. Keep the surface covered and use a clean spoon.

Allergens

No major allergens identified from the listed ingredients. Always check product labels for cross-contact.

Why this dish belongs here

The history behind the method

Harissa is deeply associated with Tunisia, but recipes vary by household, chile, region, and use; this is one editorial formulation.

Explore the ingredients

Harissa historyChili Pepper historyCoriander historyCumin history

Trend and context sources

  1. [1]Flavor Forecast 2026 — McCormick
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Written by The Foods That Shaped Us Research Desk

The Foods That Shaped Us Research Desk is the publication byline for collaboratively maintained food-history articles, Case Files, Trend Desk analysis, and original Recipe Desk development. Historical work is grounded in cited sources. Recipes use measured formulations and receive an editorial consistency, safety-note, and image-provenance review before release.

Source-led editorial process·Read our Editorial Standards