Harissa

Harissa, a fiery-aromatic spice blend from Tunisia

Harissa is the fiery soul of North African cooking, a spice with a clear heat, smoky depth and sun-warm character from the Maghreb. We compose it in our workshop in Klingenberg am Main from roasted chilies, caraway, cumin, coriander, garlic, salt and Mediterranean spices. The character: honestly hot without burning, with an aromatic caraway depth and a fruit note from the paprika.

How to use

Harissa is the Tunisian all-rounder: for merguez sausages, minced lamb, couscous, tagine and stews. Also in rice dishes, roasted root vegetables, falafel marinades and hot sauces. As a scattering spice to cook along or stirred with olive oil into a quick harissa paste for marinades, dips and kebab sauces.

Important: harissa is noticeably hotter than most spice blends. Feel your way in carefully – a level teaspoon per person when cooking is usually enough. Better to scatter more at the table.

Recipe: quick harissa paste in 5 minutes

The base for marinades, dips and hot bowls.

Ingredients:

• 3 tbsp harissa spice
• 4 tbsp good olive oil
• 1 tbsp tomato paste
• 2 cloves of garlic, finely grated
• Juice of half a lemon
• 1 tsp fine Luisenhaller deep-rock salt

Method: Stir all ingredients into a thick paste in a small bowl. Let it steep in the fridge for 30 minutes so the spice swells. Keeps in the fridge for up to two weeks, as long as the surface is always covered with olive oil.

Using the paste: As a marinade for lamb, chicken or prawns, as a dip with pita bread, as a seasoning in tomato sauces, or a tablespoon in hummus for the hot variant.

At a glance

• A Tunisian spice blend with chili, caraway and coriander
• A powerful heat with caraway-warm depth
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile as a scattering spice and a base for home-made harissa paste

Goes well with

Classic North African companions are our Za'atar for bread and hummus and our Ducca as a nutty sesame seasoning. For sweet-fruity accents, our Mango Chutney fits well. If you like it even hotter, add our Cajun Spice. You'll find more in our spice blends collection.

Frequently Asked Questions

How hot is harissa?
Noticeably hot, but not burning. The heat comes above all from roasted chilies and develops further during cooking. If you can't take much heat, dose sparingly and add cream or yoghurt.

What can I use harissa for?
For couscous, tagine, minced-lamb balls, merguez sausages, hot tomato sauces, bowls, falafel, yoghurt dips and as a marinade for poultry and lamb. Also very aromatic in braises and stews.

What's the difference from sambal oelek?
Sambal oelek is an Indonesian chili paste with only chili, salt and vinegar. Harissa is a Tunisian spice blend with additional caraway, coriander, garlic and pepper. Sambal is purist-hot, harissa aromatic-multilayered with depth.

How do I turn the scattering spice into a harissa paste?
Stir 3 tbsp harissa spice with 4 tbsp olive oil, 1 tbsp tomato paste and garlic. Let it swell for 30 minutes. Keeps in the fridge for two weeks if covered with olive oil.