Harissa spice mix seasoning
  • 1tablespoon Chili flakes
  • 1tablespoon Ground chilipowder
  • 1tablespoon Ground salt
  • 2tablespoons Smoked paprika
  • 1tablespoon Garlic powder
  • 2tablespoons Cumin seeds
  • 2tablespoons Coriander seeds
  • 1tablespoon Carroway seed
  1. Place seeds in a dry frying pan on the stove to a bit over half heat (mine was 6 out of 9) and toast.
  2. Let seeds cool for a little.
  3. Mix all other ingredients into a bowl.
  4. Once seeds are cooled for a little you can either pop them in a mortar and pestle away or pop in a bullet or blender and give quick bursts until the seeds are ground a little. It doesn’t take much time this way.
  5. Add seeds to the other ingredients in the bowl and mix well. Store in a sealed jar or container in the pantry for up to 3 months.
Recipe Notes

The original recipe called for 2 tabs dried chili flakes and 2 tabs chili powder which is way to much chili for us to handle I halved it so the combination above is to my liking. Add more if you like it hotter.

I like my seasonings a little chunky so if you’re going to blitz your seeds instead of the mortar and pestle be careful or before you know it your seeds will be dust. If you’re worried blitz most of the seeds leaving out some to mix in unblitzed.

I mixed 1 tablespoon of this seasoning with 1 tab of plain flour and 1 tablespoon of semolina to coat chicken and pan fry. Use a variation of your liking to do this.

Sprinkle on meats or veg.

My store bought Harissa seasoning was no longer available at the shops. So making this I can  do in a larger batch than was originally called for in the recipe.