Urfa Biber Harissa

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: about 2 cups
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2 tablespoons cumin seed

1 tablespoon coriander seeds

1 teaspoon caraway seeds 

1/4 cup extra-virgin olive oil 

8 large garlic cloves, thinly sliced 

1 medium onion, diced 

1 tablespoon kosher salt 

1 cup urfa biber (aka urfa pepper) 

3 tablespoons tomato paste 

1/4 cup red wine vinegar 


Special equipment:
cast-iron skillet, food processor
  1. Toast the cumin, coriander and caraway in a dry cast-iron skillet over medium heat until fragrant, about 3 minutes. Stir in the olive oil, garlic, onion and salt. Cook until the garlic begins to brown, about 2 minutes.
  2. Stir in the urfa biber and tomato paste and cook for 1 minute. Add the red wine vinegar and cook 2 minutes more.
  3. Transfer the mixture to a food processor fitted with a standard S-blade and process until smooth, scraping down the sides as needed. Store in a tightly sealed glass container in the refrigerator for up to 3 months.