Harissa is potent, so just a dollop adds a jolt of bright, spicy flavor to everything from soups and stews to sautéed vegetables and fried eggs. If you can’t find Aleppo pepper, substitute 3/4 tsp. paprika plus 1/2 tsp. finely chopped red pepper flakes.


6 T. extra-virgin olive oil

6 garlic cloves, minced

2 T. paprika

1 T. ground coriander

1 T. ground dried Aleppo pepper

1 tsp. ground cumin

3/4 tsp. caraway seeds

1/2 tsp. salt


Combine ingredients in bowl and microwave until bubbling and very fragrant, about 1 minute, stirring halfway through microwaving; let cool to room temperature. (Harissa can be refrigerated for up to 4 days.)

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