Berber Harissa Sauce


Harissa sauce is not only from Tunisia, but all North Africa. There are many regional varieties depending on the type of chilli, traditions and preparations. Berber Harissa (Berbers are indigenous people from North Africa) is prepared with sun dried Cayenne chilli peppers.

200 grams of dried chillies
100 ml olive oil
4 cloves garlic
A tablespoon of coriander powder
A tablespoon caraway seed powder
A tablespoon of sea salt (less according to taste)
3 tablespoons water

Soak the chillies for half an hour
Drain any eccess water and blend the chillies with olive oil
Add all other ingredients and blend until you reach a very thick puree (as in picture)
My daughter usually makes a kilo of this (2 pounds), she keeps in an airtight container covered by a thin layer of olive oil and stores in the fridge.
I have kept in the refrigerator for up to 6 months with these precautions.

Chef: Evelyn from Veganblog

  1. Tippitappi 6 April 2010 at 15:14

    your daughter must love hot and spicy foods 🙂

  2. Chicca66 6 April 2010 at 18:36

    This recipe is very very spicy and I like very spicy 🙂

  3. Pizza pie 7 April 2010 at 22:48

    I kwon: good taste, spicy and strong I LOVE!

  4. EleonoraNW3 14 October 2010 at 12:21

    This is cool! I was looking for the recipe of the dry one, I mean harissa powder, but this is interestng as well…maybe too strong for me. How do you use it?

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