In 2006, the Tunisian production of harissa was 22,000 tonnes, incorporating about 40,000 tonnes of peppers. Tunisia is the biggest exporter of prepared harissa. It is also used for lablabi, a chickpea soup, and fricasse. In Tunisia, harissa is used as an ingredient in a meat ( poultry, beef, goat, or lamb) or fish stew with vegetables, and as a flavoring for couscous. Harissa is sometimes described as 'Tunisia's main condiment', even 'the national condiment of Tunisia', or at least as 'the hallmark of Tunisia's fish and meat dishes'. Prepared harissa is sold in jars, cans, bottles and tubes. Variations can include the addition of fermented onions or lemon juice. Recipes for harissa vary according to the household and region. Moroccan cuisine has also adopted harissa, using it as a side condiment for tagines, or sometimes mixed into dishes. It serves as a condiment and as an ingredient in dishes such as salads, meat, fish, legumes and rice, and egg dishes such as shakshouka. Other ingredients, such as ground caraway seeds, cumin, lemon juice, and salt are sometimes added. It is made from powdered sweet and hot peppers and crushed garlic. It is also known by other names such as filfil mukhalal ( فلفل مخلل) and filfil makbos ( فلفل مكبوس). It comes from Libyan cuisine, where it is known as maseer ( Arabic: المصير or مسّير حار mseyer). In Israel, harissa is a common topping for sabich and shawarma.įilfel chuma ( Hebrew: פלפלצ'ומה‎), also spelled pilpelshuma, literally 'pepper garlic', is the typical chili sauce of Libyan Jewish cuisine which is very similar to the harissa. According to cookbook author Martha Rose Shulman, premade harissa tastes rather different from that which is served in Tunisian and expatriate restaurants.

Another significant producer is Algeria's Annaba Province, which is also a significant consumer. Harissa paste can also be used as a rub for meat or eggplants. In Algeria, harissa is commonly added to soups, stews, and couscous. Consumption and culinary traditions Algeria The word derives from the Arabic root 'harasa' ( Arabic: هرس) 'to pound, to break into pieces', referring to pounding chilis. The origin of harissa goes back to the importation of chili peppers into Maghrebian cuisine by the Columbian exchange, presumably during the Spanish occupation of Ottoman Tunisia between 15. Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's Intangible Cultural Heritage. Rose harissa, made with rose petals, is also made. The main ingredients are roasted red peppers, Baklouti peppers ( بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. It also works well as a marinade for meats like chicken, lamb or even turkey.Harissa ( Arabic: هريسة harīsa, from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. Harissa is eaten in Tunisia as a dip for flatbreads with loads of olive oil, but it’s also great spooned over creamy hummus and eaten with crunchy veg, or as a salad dressing like in this Aubergine, Harissa and Halloumi Salad. Some versions of harissa are made with rose petals (usually they’re labelled as “rose harissa”) and they carry an extra layer of fragrance that works well with intensely flavoured meat like lamb, or to brighten up crisp, jewelled salads or couscous-based side dishes. If the chillies are milder, the resulting harissa paste will be less spicy, and if the chillies are the blow-your-head-off sort, the harissa will pack a lot more punch. It all depends on the types of chillies used to make it. In short, yes, harissa can be pretty fiery. It's then left to stand for at least a couple of hours, if not days, to let the flavours properly marinate and really sing when you add the harissa to whatever you’re cooking. Traditionally, the spices are toasted as whole seeds and then pounded in a pestle and mortar to release those lovely fragrances before adding the other ingredients, but you could also use a food processor or stick blender and jug in a pinch.

You can do this by blending your choice of chillies, cumin seeds, coriander seeds, fresh garlic, lemon juice, tomato paste or roasted peppers and some smoked paprika if you like an extra layer of smokiness.