HARISSA

Harissa is native to the North African countries of Morocco , Algeria, Libya and Tunisia. The origin of Harissa is directly related to that of red pepper, which was introduced in Europe and North Africa in the 1400s. Harissa is a staple item that is sometimes consumed with any meal in Morocco and its neighboring countries.

Harissa is typically produced with ingredients such as chilies, garlic, vinegar , salt and olive oil, however the recipe for Harissa differs depending on the area of development. Although the basis of Harissa is hot chili peppers, additional ingredients that include cilantro, caraway, paprika, lemon juice or cumin. The form of pepper used is used to assess the strength of the chili paste.

Harissa is typically consumed with couscous, but it also gives a vivid colorful taste to sauces, dressings, marinades and broth. Harissa gives a sweet pop to burgers, toasted beans, pasta or noodles. Delicious when spread on a lamb or mixed with a braise sauce, Harissa is also an ideal spoon sauce over eggs or potatoes.