Chef-tested recipe
Traditional Tunisian dried-chilli paste with garlic, caraway, coriander, cumin, and olive oil
Harissa arbi is Tunisia’s concentrated household chilli 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 recognisable Tunisian flavour.
Recipe at a glance
- Servings
- About 600 g, or 30 servings
- Prep Time
- 25 mins
- Cook Time
- 5 mins
- Resting Time
- 30 mins
- Total Time
- 1 hour
- Cuisine
- Tunisian
- Course
- Sauces, dips, and condiments
- Cooking Method
- Pepper soaking, spice toasting, grinding, and oil finishing
- Difficulty
- Intermediate
- Best Served With
- Best served with couscous, lablabi, ojja, grilled lamb, fish, brik, sandwiches, eggs, roasted vegetables, soup, or olive oil and bread.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Heatproof bowlpaid link
- Small platepaid link
- Dry frying panpaid link
- Spice grinderpaid link
- Food processorpaid link
- Colanderpaid link
- Kitchen glovespaid link
- Glass storage jarpaid link
- Digital kitchen scalepaid link
Ingredients
For the harissa
- Dried Baklouti red chillies, stemmed and seededpaid link: 180 g
- Hot water: 800 ml
- Garlic cloves: 60 g
- Whole coriander seedspaid link: 15 g
- Whole caraway seedspaid link: 12 g
- Whole cumin seedspaid link: 8 g
- Fine sea saltpaid link: 18 g
- Fresh lemon juice: 45 ml
- Extra-virgin olive oilpaid link: 150 ml
Preparation Overview
Wear gloves while stemming and seeding the dried chillies. 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.
Method
Place the dried chillies 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 chillies and squeeze out excess water.
Place the softened chillies, 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 chilli 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 flavour to settle.
Beginner Technique Notes
Drain soaked peppers very well; excess water shortens shelf life and weakens flavour.
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 chillies are unavailable, combine mild fruity dried red chillies with a smaller quantity of hot chillies.
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 chilli.
Serving Ideas
- 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 sterilised 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.
Nutritional Value
Allergen Notes
No major allergens are intentionally included. Check dried chillies and spices for cross-contact. Wear gloves and avoid inhaling chilli dust.
Frequently Asked Questions
What is harissa arbi?
It is the traditional homemade-style Tunisian chilli paste, distinct from many diluted commercial sauces.
Must I use Baklouti peppers?
They give the most characteristic flavour, but a balanced blend of fruity and hot dried peppers can substitute.
Why soak dried chillies?
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.
