Harissa

Harissa (Arabic هريسة, Ḩarīşā DMG ) is a native of the Maghreb, hot spice paste of fresh chilies, cumin seeds, coriander seeds, garlic, salt and olive oil. Today is Harissa in the entire North African cuisine ( in Morocco as Sahka ) known, but also in Arab countries, Israel and Europe. There are different recipe variations in the individual countries, the Tunisian version is the sharpest since it has the greatest proportion chili.

For the production of harissa chilli, garlic and spices are finely ground in a mortar or with an immersion blender or blender and usually processed with olive oil to make a paste. Partly also vinegar, mint, coriander, lemon juice or olive are added. Industrially produced Harissa is (partly also in powder form) commercially available in small cans, tubes or jars.

It is extensively used as a condiment for example, merguez, in soups and sauces, as well as pasta and rice dishes. In Tunisia, harissa is used as a condiment for almost all the dishes and is even eaten as a spread for breakfast. In the Middle East Harissa is served with mezze and couscous.

Chilies were probably introduced by the Spanish in North Africa, who held a portion of Tunisia occupied from 1535 to 1574, before they were expelled by the Turks.