Moroccan harissa paste using fresh peppers

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– Video de la recette de Harissa en Arabe: Ici.

Mild harissa, homemade
Strained harissa sauce

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

4 thoughts

  1. We use dried cayenne pepper as a first choice and also that's what is mostly available in Moroccan markets. But then it would be interesting to try and mix other peppers. I know scotch bonnet has a fruity note so I don't see it in the mix but then again, it's worth experimenting.

  2. For the harissa with dried chili peppers, are there specific varieties of dried peppers that would be better to use? There are a number of varieties available in the local markets here in California, some hotter than others, some smokey.

  3. That sounds good!Have you considered marinating fish, chicken and meat with harissa before grilling it? I honestly don't have a good stomach for deadly hot harissas but I love the mild ones..

  4. Amazing pictures as usual, Nada! I loved putting harissa in kebab when I was in Tunis!! Actually I wonder if I'm still able to have it!

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