Harissa

Harissa from a tube is very good, but homemade harissa is a world apart. Velvety smooth and way more lively than the tube stuff, it has gorgeous depth of flavor. In 2022, UNESCO granted harissa from Tunisia a place on its “intangible cultural heritage” list.

Covered with a layer of olive oil, it will keep for at least a couple of months in the fridge. A jar of homemade harissa also makes a great gift.

READ: How to make your own Tunisian-style harissa — and why you’ll be thrilled you did

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Makes about 250 ml / 1 cup.

Ingredients

1 1/2 teaspoons caraway seeds

1 1/2 teaspoons coriander seeds

2 ounces (57 grams) guajillo chiles