“This recipe has been submitted for play in ZWT9 - Morocco. Recipe from cookbook The Complete Illustrated Book of Herbs. This rub brings the exotic into our homes, hope you will enjoy this tasty rub. Harissa is a fiercely fiery, chili-based sauce and is wonderful used as a condiment with eggs and couscous-based dishes. Please note: Prep time includes the making of the Harissa Spice Mixture and the Moroccan Rub.”
1 batch

Ingredients Nutrition


  1. Harissa Mixture:
  2. Soak dried chilies in hot water for 30 minutes, drain, remove stems and seeds. ( If using fresh chillies ignore this step.).
  3. Place chilies, garlic, salt and olive oil in a food processor; blend to a paste.
  4. Add the remaining spices and blend well, pack into an airtight container and top with a thin layer of olive oil, will keep for a month in refrigerator.
  5. Before using thin with a little oil and lemon juice or hot stock.
  6. Mococcan Rub:
  7. Place all ingredients in your motar and pound with your pestle until everything is fine and well combined. Store in an airtight container in fridge for up to 1 month.

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