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The Hirshon Tunisian Green Harissa – الأخضر حريصا

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • ¾ cup fresh cilantro
  • ½ cup parsley
  • ¼ cup mint
  • 1 teaspoon smoked paprika
  • 2 tablespoons cumin seeds
  • 1 tablespoon black peppercorns
  • ½ teaspoon ground cardamom
  • 1 teaspoon ground coriander seed
  • 2 small jalapeños, seeded and coarsely chopped
  • 2 garlic cloves
  • ½ teaspoon finely grated lemon zest
  • ½ teaspoon finely grated orange zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 6 tablespoons or more extra-virgin olive oil
  • Salt and freshly ground pepper


  1. Lightly toast the cumin, cardamom, coriander and black peppercorns in a small skillet over medium heat, stirring often until fragrant, 2-3 minutes; let cool then blend to a powder in a spice grinder.
  2. In a blender, pulse the cilantro, parsley, paprika, jalapeños, garlic, lemon zest, orange zest, lemon juice and orange juice until the greens are chopped. Add spices and blend again.
  3. With the machine on, add the oil and purée – use more oil if needed to obtain a paste. Season with salt and pepper.
  4. The harissa can be refrigerated for up to 5 days with a thin layer of olive oil over the top.
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