Easy Harissa Recipe

Easy Harissa Recipe

Easy Harissa Recipe

Harissa is belong to Kashmiri cuisine that is made during winter season. It is a delicious combination of meat, rice, green lentil, and wheat. Harissa is very similar to haleem, but it has its own distinct taste that is different to haleem. Tempting with desi ghee, onion, ginger and lemon juice make it even more scrumptious. Try this easy Harissa recipe shared by Marium Hamid and enjoy with naan on weekend. Ideal for Ramadan.



  1. Boneless meat – 1 kg
  2. Green lentil – 1 cup (soaked)
  3. Cracked wheat grain – 1 cup (soaked)
  4. Rice – ½ cup (soaked)
  5. Onion – 2 large (sliced)
  6. Garlic – 1 pod (skinless)
  7. Green chilies – 8 (chopped)
  8. Red chili powder – 3 tsp
  9. Crushed black pepper – 1 tsp
  10. Dry coriander powder – 2 tsp
  11. Turmeric powder- 1 tsp
  12. Salt – to taste
  13. Water – as required


  • In a skillet put meat, green lentil, onion, garlic, chopped green chilies, all spices and 3 glasses of water and cook.
  • In another skillet put rice, wheat grain, salt and 4 glass water. Cover and cook until wheat grain turns to soft.
  • Mix grains in meat mixture. Grind the mixture coarsely.
    Now put all the meat mixture, in a skillet. Cook it over medium high heat until you get the desired consistency.

For Mini Kebab:

  1. Beef/chicken mince – ½ kg
  2. Red chili powder – 2 tsp
  3. Cumin powder – ½ tsp
  4. Salt – 1 tsp
  5. Oil – for fry

Method for Mini Kebab:

  • Mix all ingredients of mini kebab.
  • Make mini finger kebab and shallow fry in hot oil.

For Baghaar:

  1. Clarified butter – 1 cup
  2. Onion – 1 (sliced)

Method for Baghaar:

  • Heat clarified butter, fry the onions till they are crunchy golden brown.
  • While serving mix fried onion along with all the clarified butter in harissa and top with mini kebab.
  • Serve with hot naan.

Chana Chaat

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