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    Harissa Marinade

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    Harissa Marinade

    This spicy paste is great on beef, game, lamb and pork. Allow 2-3 tbsp per 500g meat, or 1 tbsp for a steak. Rub it in, leave for 10 minutes or so, then whack on the grill. The mix can also be used as a condiment or dipping sauce, so put any left-over sauce on the table when you serve.

    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Makes: about 24 tbsp


    • 30g large, dried hot red chillies, such as kashmiri, crumbled
    • 1 carrot, peeled and sliced
    • 2 large red peppers, cored, deseeded and cubed
    • 8 garlic cloves, crushed
    • 1 tsp coarse salt, or to taste
    • 1 tbsp green cardamom pods (to yield ½ tsp seeds)
    • 2 tbsp cumin seeds
    • 2 tbsp coriander seeds
    • 1 tbsp black peppercorns
    • 75ml extra virgin olive oil


    1. Put the chillies, carrot and red peppers in a medium saucepan, and cover with about 5cm of boiling water. Bring to the boil, reduce to a lively simmer and cook for 15 minutes or till tender. Strain out the solids and put them into a food processor.
    2. Meanwhile, in a mortar and pestle, pound the garlic, salt, cardamom seeds (having discarded the seed pods), cumin, coriander and peppercorns. Add to the food processor with 50ml of the olive oil and process to a rough paste. Taste and add more salt if necessary.
    3. Use straight away or pour into a sterilised jar and top with remaining olive oil to seal. Refrigerate, once cooled, for up to 1 month, topping up the oil seal after each use.

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