Harissa

Tunisian · spicy · condiment · cooking

Born in Tunisia. Harissa started in the Cape Bon Peninsula in Tunisia and became most famous in the city of Nabeul, which is still the main place where it's made today.

Roasted red peppers. The main ingredient is roasted red peppers mixed with a special pepper called Baklouti peppers, which give it its distinctive spicy kick.

Spiced and herby. Harissa gets its complex flavor from garlic paste, caraway seeds, coriander seeds, and cumin all blended together.

Olive oil carrier. Olive oil isn't just added for taste, it also helps spread all the flavors around and lets the oil-soluble spices blend perfectly into the paste.

Kitchen staple. In Tunisia and across North Africa and the Middle East, harissa is a go-to condiment that adds heat and depth to soups, stews, grilled meats, and breads.