Moroccan · Condiment
Dersa (Moroccan Garlic & Chilli Paste)
Dersa is the workhorse aromatic paste of many Moroccan kitchens — garlic and dried or fresh chilli pounded with cumin, paprika, salt and olive oil into a rough, fiery base that is fried off at the start of stews, soups and fish dishes. Rougher and more garlic-forward than harissa, it is the flavour you smell hitting the pan in countless home kitchens.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 10
- Level
- Easy
Ingredients
- 1 whole head of garlic, peeled
- 2–3 fresh red chillies (or 1 tbsp chilli flakes)
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- 1 tsp salt
- 4 tbsp olive oil
- Juice of 1/2 lemon (optional)
Method
- 1
Pound the garlic and chilli
Pound the garlic cloves and chillies with the salt in a mortar (or blitz) to a coarse paste.
- 2
Add the spices
Work in the paprika and cumin until evenly combined and vividly red.
- 3
Loosen with oil
Stir in the olive oil, and lemon juice if using, to a thick, spoonable paste.
- 4
Store
Spoon into a clean jar, top with a film of olive oil to seal, and refrigerate.
Chef's tips
- Keep it coarse — dersa is meant to be rougher than a smooth harissa, with real texture from the garlic.
- Fry a spoonful in oil at the start of a dish to bloom the spices before adding other ingredients.
- A slick of oil over the top in the jar keeps it fresh for a couple of weeks in the fridge.
Frequently asked questions
How is dersa different from harissa?
Harissa is a smoother, chilli-dominant paste, often with soaked dried chillies and caraway. Dersa is garlic-led, rougher and used mainly as a cooking base rather than a table condiment.
Can I make it milder?
Yes. Use a mild paprika-heavy blend with only a little chilli, or deseed the fresh chillies. The garlic, cumin and paprika still give it plenty of character.