Harissa sauce can be purchased in large supermarkets although the simplicity of its recipe opens the doors for the most skilled to try on their own to make it in their kitchens. The best way to get a good harissa sauce is to crush the ingredients we have mentioned, bathe them with olive oil and let the mixture rest for about 12 hours so that it gains in consistency and the flavors are enhanced. This list of products give shape, once crushed, to harissa sauce, one of the most common in Tunisian cuisine and which has spread to the entire planet.īut how has this sauce come to become one of the main food exports of the African country? According to the history books, it was during the colonization by Spain, in the mid-sixteenth century, when red peppers were imported to Tunisia.įrom there, a recipe was created, which varies slightly according to the regions, which has served to complement native meat dishes such as couscous, fish or simply to spread on bread, and whose fame has crossed borders. Red peppers, hot peppers, garlic, cumin, coriander and olive oil. Harissa sauce has crossed borders by pairing very well with all kinds of dishes Harissa sauce is one of the most common condiments of Maghrebi cuisine, especially Tunisian, which stands out for being spicy and used as a complement to typical meat dishes of the region such as couscous. That said, it should be consumed in moderation and especially avoid rubbing your eyes, once the fingers have touched it! The origin of harissa Indeed, the flesh of the hot pepper as well as its seeds and membranes contain vitamin E, vitamin C, iron, manganese, copper, vitamin B6 and vitamin K. Since the main ingredient is hot pepper, harissa can appropriate its virtues. It can also replace hot pepper to put a little spiciness in some preparations. Generally, it is used to enhance couscous, meat and fish dishes, a sauce, mayonnaise or salad. In Tunisia, harissa sauce is used on a daily basis, raising each of the dishes, even at lunch in a soup made from chickpeas.
Used as a condiment or ingredient, it enhances dishes thanks to its pungent taste. Depending on the region of North Africa from which it comes, the spices vary: cumin, coriander, caraway. Harissa is a sauce made from strong red peppers, garlic and olive oil. This country has been growing chili pepper for more than 4 centuries. It is native to North Africa, especially Tunisia. Today, I share with you some of the recipes that overwhelmed me with joy and that are forever engraved in my heart – some with a twist.The word “harissa” comes from Arabic (الهريسة) which means “to crush”, “to grind or to puree”.
The food was consistent in execution and she would never deviate from her familial recipes. I would often spend my weekend mornings helping my mother, a then private chef and caterer, peel vegetables, roll Moroccan cigars, and crank dried chilies through a meat grinder for her (badass) harissa paste – all while Charles Aznavour was playing in the background. I would lift every lid on the stove top and open the oven to see what was baking or roasting before deciding the order in which my pickings would begin. Fridays were always my favorite – not only did they signify the start of the weekend but also the start of Shabbat which normally meant lots of guests and an exorbitant amount of food.Īs a child, I remember coming home from school and immediately running to the kitchen to witness the food storm. These recipes are a culmination of my childhood memories that started around dining room tables filled with family, love, and food.
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