Harissa (هريسة) is a traditional Tunisian spicy paste made from dried chili peppers. The name “harissa” comes from the Arabic word “hars,” which means “to crush,” referring to the preparation process where dried peppers are crushed in a copper mortar. Harissa has made its way not only across North Africa but also to other parts of the world.
Tunisian harissa is made from chili peppers, garlic, oil, salt, and spices. The main ingredient is dried Baklouti chili peppers, which are cultivated specifically for making harissa.
Different regions of Tunisia have their own variations of harissa, which mainly differ in the ratio and type of spices used. The most famous harissa comes from the city of Nabeul, home to many traditional producers.
Harissa is an indispensable ingredient in many traditional Tunisian dishes, giving them their characteristic spiciness. It is an essential part of lablabi, a thick chickpea soup flavored with harissa. Another dish featuring harissa is kafteji, made from fried (already spicy!) peppers. Harissa is also a key ingredient in fricassé, a sandwich made from fried dough filled with tuna, olives, and boiled egg. Harissa is added to many other Tunisian dishes as well.
Harissa is also widely available in Czechia in specialty stores. I first tasted it many years ago thanks to the British chain Marks & Spencer (though they no longer sell it here). For me, harissa is the perfect candidate for a Tunisian food souvenir.
Tunisian food is often spicy on its own, so adding more heat may not seem necessary. However, if you eat Tunisian dishes for a while, you’ll grow to love harissa and won’t be able to resist it. My favorite is the harissa made from smoked peppers.
Bon appétit!
