Food Guts - Ingredient Information

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Harissa on Wikipedia:

For other uses, see Harissa (disambiguation). Couscous with a bowl of harissa sauce.

Harissa is a North African hot chilli sauce commonly eaten in Morocco whose main ingredients are Piri piri chili peppers, tomatoes and Paprika. Though most closely associated with Morocco, Tunisia and Algeria,[1] it is a standard ingredient of North African cuisine.[2]

In Tunisia, harissa is served at virtually every meal as part of an appetizer.[citation needed] It is also used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a popular chickpea soup usually eaten for breakfast. Lemon juice is sometimes added. In Saharan regions, harissa can have a smoky flavor.

The paste (which may vary from one region to another) is also sold in tubes, jars, and cans. In the West it is eaten with pasta, in sandwiches and on pizza. In some European countries like Germany it is popular as a breakfast spread for tartines or rolls, and one finds varieties of harissa or harissa-themed spreads in almost every supermarket.[citation needed] Harissa paste can be also used as a rub for meat[3] or aubergine.[4]

Harissa is a hot chilli sauce made from crushed chillies, tomatoes and Paprika. Recipes vairy according to the household and sometimes include cumin, red peppers, garlic and coriander.


^ Malouf, Lucy (2008). Artichoke to Za'atar: Modern Middle Eastern Food. U of California P. p. 66. ISBN 9780520254138.  ^ Morse, Kitty; Laurie Smith (1998). Cooking at the kasbah: recipes from my Moroccan kitchen. Chronicle Books. p. 39. ISBN 9780811815031.  ^ Fayed, Saad. ``Flank Steak with Harissa``. Retrieved 2009-08-02. ] ^ ``Baby Eggplant with Harissa and Mint``. Ashbury's Aubergines. Retrieved 2009-08-02. [1]

External links

Harissa recipe at

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