Harissa

Harissa is a hot chili pepper paste or sauce that originated in Tunisia and is widely used in North African and Middle Eastern cuisines. It is traditionally made by grinding hot red peppers with garlic, salt, and olive oil, then blending in spices such as cumin, coriander, and caraway. Variations may include mint, rose, or lemon juice, and the specific blend of peppers and spices can differ by region or producer. The paste is usually emulsified with olive oil to create a thick, spreadable texture, and peppers may be dried or dried and rehydrated as part of the preparation.

Harissa is used as a base, seasoning, or condiment in a variety of dishes. It flavors stews, tagines, soups, and couscous, and can also serve as a marinade for grilled or roasted meats and vegetables. In households throughout the region, it is commonly placed on the table to add heat and depth to meals. Commercial harissa varies in heat and texture, ranging from smooth pastes to chunky blends, and some versions include sesame seeds or other stabilizers.

Storage and variants: once opened, harissa is typically refrigerated and may become more intense in flavor over time. A thin layer of oil on top is common and can be stirred back in before use. It can be frozen for longer storage. Overall, harissa is valued for its pungent heat, aromatic spices, and versatility across many traditional dishes.