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1 Tsunisian Harissa

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Tsunisian Harissa

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Ingredients

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  • 1 level teaspoon caraway seeds
  • 1/2 teaspoon cummin seeds
  • 1 teaspoon coriander seeds
  • 6 large red chillies, Deseeded
  • 2 tablespoon EVOO (extra virgin olive oil)
  • 2 cloves garlic
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon Sea salt or regular salt
  • 2 teaspoon tomato paste
  • 1/2 small red capsicum, Deseeded and roughly chopped
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    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

  1. Place all whole spices in TM bowl, set at Veroma temperature speed one for 2-3 minutes or until aromatic. Allow to cool, then mill for 10 - 20 seconds on speed 9, as finely milled as possibly.  Remove and set aside. (this small amount of spices can be difficult to mill, don't worry if it doesn't mill at all, when the spices are added to the chilli later in the recipe, they will be milled/chopped further then)

    Place chillies in TM bowl, and chop 2-3 seconds on speed 7. Add EVOO, and blend for 2 minutes at 100 degrees on speed 1. 

    When cooled, add garlic, capsicum and prepared whole spices. Mill for 5 seconds on speed 7, until finely chopped, scrape down sides of bowl and mill again to ensure all ingredients are finely chopped. 

    Add salt, paprika, cayenne and tomato paste, combine for 3-4 seconds at speed 4. It should now be a fragrant blend, that is finely chopped. 

    Pour into a jar, and cover surface with EVOO, seal with lid and store in fridge. 

    Serve in a bowl, covered with EVOO, with crusty bread on the side to dip into the Harissa. 

    I add capsicum to reduce the heat of the chillies a little, capsicum can be omitted from recipe for a hotter Harissa. Capsicum is not in the original recipe. 

    When you use some harissa from the jar, drizzle a little olive oil on top of the remainder to prevent the harissa from browning and to keep it fresh before storing it back in the refrigerator. It will last approximately 2 weeks in the fridge. 

    I have converted this from a recipe published by Jacqueline Pham.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • JollyDob wrote:...

    Submitted by suebrom on 5. June 2020 - 21:46.

    JollyDob wrote:

    The recipe method calls for adding salt, paprika, cayenne and tomato paste, but the ingredients list does not include Cayenne. How much cayenne should I add?


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  • Great harrisa paste! Best

    Submitted by ashbyrne78 on 29. July 2015 - 07:35.

    Great harrisa paste! Best recipe yet for proper authentic paste. Will be doing again!

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  • The recipe method calls for

    Submitted by JollyDob on 4. May 2015 - 10:56.

    The recipe method calls for adding salt, paprika, cayenne and tomato paste, but the ingredients list does not include Cayenne. How much cayenne should I add? 

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  • Thanks!

    Submitted by Brianjhyphy on 29. April 2015 - 03:20.

    Thanks!

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  • This was fantastic. I used it

    Submitted by Karen Hensel on 12. July 2013 - 11:41.

    This was fantastic. I used it in a Morrocan goat dish, so much better than a jar. This will now be the only Harrissa paste I use. tmrc_emoticons.)

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