Harissa — The North African Chili Paste for BBQ
Harissa is the most widely used chili paste in North Africa — and one of the most versatile BBQ ingredients in the world. Roasted red peppers, cumin, coriander, garlic and olive oil — pounded into a paste that flavors everything from lamb to chicken to vegetables.
In Tunisia, Morocco, and Libya, harissa is not a condiment — it's a basic seasoning, just like salt and pepper in Western cuisine.
What is harissa?
Harissa is a North African chili paste made from roasted red peppers — traditionally baklouti peppers in Tunisia. The peppers are roasted, deseeded, and pounded with cumin, coriander, garlic, salt, and olive oil. Some variations also contain cardamom, mint, or rose petals.
- Color: Deep red to orange-red
- Texture: Paste — thicker than sriracha, thinner than gochujang
- Flavor: Smoky, spicy, herbaceous — with depth from the roasted peppers
- Heat: Medium to spicy — depending on the peppers and the brand
In 2022, harissa was granted UNESCO Intangible Heritage status as part of Tunisia's culinary heritage — a unique recognition for a spice paste.
Origin and history
Harissa originated in North Africa after the introduction of chili peppers in the 16th century — via Spanish and Portuguese trade routes, the same path as in Caribbean and Korean cuisine. Tunisia developed the most distinctive harissa tradition: the country is sometimes called the "harissa capital of the world".
Every region has its own version: Tunisian harissa is intense and pure, Moroccan versions are sometimes milder with more herbs, Libyan harissa is often drier and coarser in texture. In the Maghreb diaspora in Europe — particularly France — harissa became popular as a seasoning for couscous and tagine.
How to use harissa for BBQ?
Harissa can be used in three ways for BBQ:
- Marinade base: Mix harissa with olive oil, lemon, and garlic. Marinate lamb or chicken for at least 2 hours — the oil carries the flavor deep into the meat.
- Rub paste: Rub harissa directly onto the meat as a substitute for a dry rub. Works particularly well on rack of lamb or chicken thighs.
- Glaze/finishing: Dilute with honey and apply during the last 10 minutes for a sweet-spicy caramel layer.
Rub your lamb with the Moroccan BBQ Rub and serve with a harissa-yogurt sauce (equal parts harissa and full-fat yogurt, lemon juice, salt). The spices of the rub and the harissa sauce enhance each other — North African flavor profile on two levels.
Basic recipe — homemade harissa
Homemade harissa
- 6 dried red peppers (e.g., ancho or guajillo) — soaked in warm water for 30 min
- 3 cloves garlic
- 1 tsp cumin, roasted
- 1 tsp coriander seeds, roasted
- ½ tsp caraway seeds
- 3 tbsp olive oil
- 1 tsp salt
- Juice of ½ lemon
Pound or blend everything into a smooth paste. Store in a jar with a layer of olive oil on top — keeps for 2–3 weeks in the refrigerator.
Harissa vs. other chili pastes
- Gochujang (Korea): Fermented, sweet-umami — harissa is roasted and spicy without fermentation
- Sriracha (Thailand/US): Liquid, vinegar-based, fresh — harissa is thicker and more complex
- Chipotle (Mexico): Smoked jalapeño — harissa has more spice complexity alongside the heat
- Sambal oelek (Indonesia): Pure chili, few spices — harissa has more depth due to the spices
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