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Fairly piquant but nowhere near as hot as zhug, this condiment is a great enhancer of any sandwich and many kinds of salads. 

Ingredients (makes 2 cups)
  • 1/2 kg (1 lb 2 oz) dried sweet red peppers

  • 2-3 dried hot red peppers

  • 10 cloves garlic

  • 1/2 cup olive oil

  • 1 tablespoon salt

  • 1 tablespoon ground cumin

  • Juice of 2 lemons

Grind the dried peppers and the garlic with a mortar and pestle or in a meat grinder . A blender may be used as well, but will produce a more liquid harissa.


Stir in the olive oil, salt, cumin and lemon juice. Taste and adjust the seasoning.


Variation: Add some fresh parsley or fresh coriander while grinding the peppers and garlic.


photo: Danya Weiner ("The Magic of Moroccan Cuisine")

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