Traditional Tunisian dried-chili paste with garlic, caraway, coriander, cumin, and olive oil
Harissa arbi is Tunisia’s concentrated household chili paste, traditionally made by softening dried red peppers and grinding them with garlic, caraway, coriander, cumin, salt, and olive oil. It is not merely hot: good harissa carries sweet dried-pepper depth, warm spice, acidity, and a texture substantial enough to spread. Baklouti peppers give the most recognizable Tunisian flavor.
- Prep
- 25 mins
- Cook
- 5 mins
- Rest
- 30 mins
- Total
- 1 hour
- Serves
- About 600 g, or 30 servings
- Difficulty
- Intermediate
The recipe
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Before you start
Wear gloves while stemming and seeding the dried chilies. Retain some seeds only if a hotter paste is desired. Measure the spices before toasting and prepare a colander for draining the soaked peppers thoroughly.
Ingredients
For the harissa
Equipment
- Heatproof bowl paid link
- Small plate paid link
- Dry frying pan paid link
- Spice grinder paid link
- Food processor paid link
- Colander paid link
- Kitchen gloves paid link
- Glass storage jar paid link
- Digital kitchen scale paid link
Method
Place the dried chilies in a heatproof bowl and cover with hot water.
Weight them with a small plate and soak for 30 minutes until pliable.
Toast the coriander, caraway, and cumin in a dry frying pan over medium-low heat for 2 to 3 minutes until fragrant.
Cool the spices, then grind them finely.
Drain the chilies and squeeze out excess water.
Place the softened chilies, garlic, ground spices, salt, and lemon juice in a food processor.
Process to a thick coarse paste, scraping the bowl repeatedly.
Add 100 ml olive oil gradually and process until cohesive.
Add enough remaining oil to reach a dense spreadable consistency.
Taste and adjust salt and lemon while keeping the chili and caraway prominent.
Pack into a clean jar, smooth the top, and cover with a thin layer of olive oil.
Refrigerate for several hours before serving for the flavor to settle.
Chef’s notes
Drain soaked peppers very well; excess water shortens shelf life and weakens flavor.
Toast spices only until fragrant because burnt cumin or caraway makes the paste bitter.
Process in stages and scrape often rather than adding unnecessary liquid.
Harissa should remain a dense paste, not a pourable sauce.
Tips and variations
When Baklouti chilies are unavailable, combine mild fruity dried red chilies with a smaller quantity of hot chilies.
A mortar and pestle gives an especially textured traditional paste.
Add oil to the jar surface after each use to limit air contact.
For smoky harissa, replace only a small portion of the dried peppers with smoked chili.
Serve with
Present a small mound on a shallow Tunisian dish with olive oil pooled around it, allowing diners to dilute each spoonful to taste.
Storage
Refrigerate in a sterilized airtight jar for up to 2 weeks, keeping the surface covered with olive oil and using a clean dry spoon. Freeze in small portions for up to 6 months. Do not store homemade harissa at room temperature.
Nutrition per serving (estimated)
- 65 kcal
- Calories
- 1 g
- Protein
- 5 g
- Carbohydrates
- 5 g
- Fat
- 2 g
- Fibre
- 2 g
- Sugar
- 250 mg
- Sodium
Allergens
No major allergens are intentionally included. Check dried chilies and spices for cross-contact. Wear gloves and avoid inhaling chili dust.
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Questions
What is harissa arbi?
It is the traditional homemade-style Tunisian chili paste, distinct from many diluted commercial sauces.
Must I use Baklouti peppers?
They give the most characteristic flavor, but a balanced blend of fruity and hot dried peppers can substitute.
Why soak dried chilies?
Soaking softens their skins and allows them to grind into a dense paste without excessive oil.
Can I make harissa milder?
Remove all seeds and use mostly mild dried peppers while keeping the garlic and spice profile.
