Harissa

What is Harissa?

Harissa is a fiery paste made by crushing roasted red peppers and Baklouti chilis with garlic and spices, then mixing in olive oil. The blend often includes caraway, coriander, and cumin, giving it a deep, aromatic flavor. The color is a vibrant red, and the texture is thick and spreadable. It delivers a strong heat, but the peppers used in Tunisia are often milder than some other varieties. The taste is both spicy and earthy, with a hint of smokiness from the roasted peppers.

Where does Harissa come from?

The use of chili peppers in Tunisia began after they were brought from the Americas during the Columbian exchange, likely arriving in the 16th century under Spanish rule. Harissa was first made in the Cape Bon Peninsula, where the climate suited pepper cultivation. Nabeul became the main center for its production. Over time, harissa became a staple in Tunisian kitchens and spread to neighboring countries. UNESCO has recognized the making and sharing of harissa as part of Tunisia’s cultural heritage.

How is Harissa made?

To make harissa, red peppers and Baklouti chilis are roasted, then pounded or ground together with garlic and spices such as caraway, coriander, and cumin. Olive oil is added to blend the mixture and preserve it. Some recipes include fermented onion or lemon juice for extra depth. The paste can be made by hand using a mortar and pestle, or prepared in larger batches for sale in jars or tubes.

How and when is Harissa eaten?

Harissa is used in many ways across North Africa and beyond. In Tunisia, it is stirred into stews with meat or fish, added to couscous, or used to flavor soups like lablabi. It can be spread on bread, mixed into salads, or served as a condiment alongside grilled meats and vegetables. In Algeria, it is common in soups and as a rub for eggplant or meat. In Israel and Libya, similar chili pastes are used in sandwiches and with egg dishes.

Kinds of Harissa

Harissa recipes differ by region and household. Some versions add fermented onion or lemon juice. In Morocco, people often prefer a milder, less seasoned paste to adapt it to various dishes. In Libya, a similar sauce called filfel chuma is popular, made with both sweet and hot peppers and garlic. Prepared harissa is available in jars, cans, and tubes, and the flavor can differ from homemade versions.

What Harissa means

Harissa is considered a symbol of Tunisian food culture and is often called the country’s main condiment. The city of Nabeul holds an annual festival to celebrate harissa and the Baklouti pepper harvest, featuring traditional preparation and local crafts. Tunisia is the world’s leading exporter of harissa. Its importance is recognized internationally, with UNESCO listing the making and sharing of harissa as part of Tunisia’s intangible cultural heritage.

Questions people ask about Harissa

Good reading and sources

• New inscriptions to the UNESCO Intangible Cultural Heritage in 2022UNESCO, Article

• Harissa on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data