Harissa

From Wikipedia, the free encyclopedia

Template:Short description Script error: No such module "about". Script error: No such module "other uses".

Page Module:Infobox/styles.css has no content.

Harissa
Lua error in package.lua at line 80: module 'Module:InfoboxImage/data' not found.
TypePaste
Region or stateTunisia
Main ingredientsRed peppers
Ingredients generally usedBaklouti pepper
Food energy
(per 100 g serving)
Template:If first display both
Page Template:Plainlist/styles.css has no content.

Script error: No such module "Check for conflicting parameters".

Harissa (Template:Langx, from Tunisian Arabic) is a Tunisian hot chili pepper paste.[1] Peppers in the country were first grown in the Cape Bon Peninsula, birthplace of the condiment, with Nabeul famous for being the primary center for its production.[2] The main ingredients are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.[3]

Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's Intangible Cultural Heritage.[4][5] The origin of harissa goes back to the importation of chili peppers into Tunisian cuisine by the Columbian exchange,[6] presumably during the Spanish occupation of Hafsid Tunisia between 1535 and 1574.[7]

Etymology

The word derives from the Arabic root Script error: No such module "lang". (Template:Langx), referring to pounding chilis,[8] a Maghrebi tool traditionally used to make the paste is called Mehraz [fr],[9] and similar names are used for other pastes in Maghrebi cuisine, such as "Hrous" which uses the same harissa recipe with a slight difference in the peppers, which are green.

Consumption and culinary traditions

Algeria

In Algeria, harissa is commonly added to soups, stews, and couscous.[10] Harissa paste can also be used as a rub for meat[11] or eggplants.[12] Another significant producer is Algeria's Annaba Province,[13] which is also a significant consumer.[14] According to cookbook author Martha Rose Shulman, premade harissa tastes rather different from that which is served in Tunisian and expatriate restaurants.

File:Home made Harissa Sauce N75.JPG
Homemade harissa

Israel and Libya

In Israel, harissa is a common topping for sabich[15] and shawarma.

Filfel chuma (Template:Langx‎), also spelled pilpelshuma, literally "pepper garlic", is the typical chili sauce of Libyan Jewish cuisine which is very similar to harissa.[16] It comes from Libyan cuisine,[citation needed] where it is known as Script error: No such module "lang". (Template:Langx or Script error: No such module "Lang". Script error: No such module "lang".).[17][18] It is also known by other names such as Script error: No such module "lang". (Script error: No such module "Lang".) and Script error: No such module "lang". (Script error: No such module "Lang".).[19] It is made from powdered sweet and hot peppers and crushed garlic. Other ingredients, such as ground caraway seeds, cumin, lemon juice, and salt are sometimes added.[16] It serves as a condiment and as an ingredient in dishes such as salads, meat, fish, legumes and rice, and egg dishes such as shakshouka.

Morocco

Moroccan cuisine has also adopted harissa, and some Moroccans use it as a side condiment for tagines, or sometimes mixed into dishes. Moroccans tend to have a preference for less seasoned harissa as it allows them to incorporate it into dishes of different flavor profiles.[20]

Tunisia

Page Module:Infobox/styles.css has no content.

Harissa, knowledge, skills and culinary and social practices
CountryTunisia
Reference01710
RegionArab States
Inscription history
Inscription2022 (17th session)
ListRepresentative

Recipes for harissa vary according to the household and region. Variations can include the addition of fermented onions or lemon juice. Prepared harissa is sold in jars, cans, bottles and tubes. Harissa is sometimes described as "Tunisia's main condiment",[21] even "the national condiment of Tunisia",[22] or at least as "the hallmark of Tunisia's fish and meat dishes".[23] In Tunisia, harissa is used as an ingredient in a meat (poultry, beef, goat, or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a chickpea soup, and fricasse.

Tunisia is the biggest exporter of prepared harissa.[24] In 2006, the Tunisian production of harissa was 22,000 tonnes, incorporating about 40,000 tonnes of peppers.[25] Tunisian harissa is often made with Baklouti peppers[26] and chilis grown around Nabeul and Gabès, which are relatively mild, scoring 4,000–5,000 on the Scoville scale.[27] On December 1, 2022, UNESCO added "Harissa, knowledge, skills and culinary and social practices" as part of Tunisia's Intangible Cultural Heritage.[4][5]

Nabeul Harissa Festival

The Nabeul Harissa Festival is an annual event organized in the coastal city of Nabeul, heart of the pepper-growing Cape Bon Peninsula, celebrating harissa as a national icon of Tunisian cuisine.[28] It is usually held in October, aligning with the end of the Baklouti pepper harvest season. Artisanal markets showcase the traditional making of the paste with sun-dried peppers, garlic, and spices like caraway and coriander while highlighting local women's role in the preservation of the condiment.[29]

See also

Page Module:Side box/styles.css has no content.Page Template:Sister project/styles.css has no content.

Page Template:Plainlist/styles.css has no content.
Script error: No such module "Sister project logo".
Look up harissa in Wiktionary, the free dictionary.

Lua error in mw.title.lua at line 404: bad argument #2 to 'title.new' (unrecognized namespace name 'Portal').

References

Page Template:Reflist/styles.css has no content.

  1. ^ Page Module:Citation/CS1/styles.css has no content."Harissa | Paste, Spice, Tunisia, Chili Peppers, & Facts | Britannica". Encyclopedia Britannica. Archived from the original on 2025-12-10. Retrieved 2026-03-17.
  2. ^ Page Module:Citation/CS1/styles.css has no content."In Search of Harissa - A gourmet guide to Nabuel, Tunisia". Food and Travel Magazine. Retrieved 2026-03-17.
  3. ^ Page Module:Citation/CS1/styles.css has no content.@NatGeoUK (2019-08-16). "Breaking bread: coastal cuisine and family feasts in Tunisia". National Geographic. Retrieved 2021-01-05.
  4. ^ a b Page Module:Citation/CS1/styles.css has no content.unesco. "New inscriptions to the UNESCO Intangible cultural heritage". Retrieved 1 December 2022.
  5. ^ a b Page Module:Citation/CS1/styles.css has no content."UNESCO - Harissa, knowledge, skills and culinary and social practices". ich.unesco.org. Retrieved 2022-12-01.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Morse, Kitty; Lucy Malouf (1998). Artichoke to Za'atar: Modern Middle Eastern Food. U of California P. p. 66. ISBN 978-0-8118-1503-1.
  7. ^ Page Module:Citation/CS1/styles.css has no content.Gil Marks (2008). Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. Northwest African Chili Paste (Harissa): Wiley. ISBN 978-0-544-18750-4.
  8. ^ Page Module:Citation/CS1/styles.css has no content.Jose (2016-07-22). "The Story of Harissa". Belazu Ingredient Company. Archived from the original on 2021-02-09. Retrieved 2021-02-08.
  9. ^ Page Module:Citation/CS1/styles.css has no content."Le Mehres, un outil de grand-mère qui n'a jamais perdu son charme". tunisie.co. 2023-09-17. Retrieved 2023-09-17.
  10. ^ Page Module:Citation/CS1/styles.css has no content.Sari Edelstein (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 345. ISBN 978-1-4496-5968-4.
  11. ^ Page Module:Citation/CS1/styles.css has no content.Fayed, Saad. "Flank Steak with Harissa". About.com. Archived from the original on 2009-06-08. Retrieved 2009-08-02.]
  12. ^ Page Module:Citation/CS1/styles.css has no content."Baby Eggplant with Harissa and Mint". Ashbury's Aubergines. Retrieved 2009-08-02.
  13. ^ Page Module:Citation/CS1/styles.css has no content.Oxford Business Group (2008). The Report: Algeria 2008. Oxford Business Group. p. 230. ISBN 978-1-902339-09-2. {{cite book}}: |author= has generic name (help)
  14. ^ Page Module:Citation/CS1/styles.css has no content.Ken Albala (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. 7. ISBN 978-0-313-37626-9.
  15. ^ Page Module:Citation/CS1/styles.css has no content.Jane Hughes (2013). The Adventurous Vegetarian: Around the World in 30 Meals. New Internationalist Publications, Limited. p. 182. ISBN 978-1-78026-124-9.
  16. ^ a b Gur, Jana; (et al.) (2007). The Book of New Israeli Food: A Culinary Journey. Schocken Books. pg. 295. Template:ISBN
  17. ^ How to make Libyan maseer
  18. ^ North African hot recipes
  19. ^ How to prepare mseyer in the Libyan cuisine
  20. ^ Page Module:Citation/CS1/styles.css has no content.Benkabbou, Nargisse (2016-07-12). "Harissa". My Moroccan Food. Retrieved 2024-03-11.
  21. ^ Page Module:Citation/CS1/styles.css has no content.Linda Civitello (2011). Cuisine and Culture: A History of Food and People. John Wiley & Sons. p. 244. ISBN 978-1-118-09875-2.
  22. ^ Page Module:Citation/CS1/styles.css has no content.Jessica B. Harris (1998). The Africa Cookbook: Tastes of a Continent. Simon & Schuster. p. 137. ISBN 978-0-684-80275-6.
  23. ^ Page Module:Citation/CS1/styles.css has no content.Marshall Cavendish (2006). World and Its Peoples. Marshall Cavendish. p. 1282. ISBN 978-0-7614-7571-2.
  24. ^ Tunisian Harissa Export cepex.nat.tn Script error: No such module "webarchive".
  25. ^ Page Module:Citation/CS1/styles.css has no content.Oxford Business Group. The Report: Tunisia 2008. Oxford Business Group. p. 195. ISBN 978-1-902339-93-1. {{cite book}}: |author= has generic name (help)
  26. ^ Page Module:Citation/CS1/styles.css has no content.Cosmo, Serena (2017-10-24). The Ultimate Pasta and Noodle Cookbook. Simon & Schuster. ISBN 978-1-60433-733-4.
  27. ^ Page Module:Citation/CS1/styles.css has no content.Donna Wheeler; Paul Clammer; Emilie Filou (2010). Tunisia. Lonely Planet. p. 53. ISBN 978-1-74179-001-6.
  28. ^ Page Module:Citation/CS1/styles.css has no content.Arem, Mehdi El; Metz, Sam (2025-01-15). "Chili paste heats up dishes and warms hearts at northeastern Tunisia's harissa festival". AP News. Retrieved 2026-03-17.
  29. ^ Page Module:Citation/CS1/styles.css has no content."Harissa Festival Kicks Off in Nabeul, Celebrates Tunisian Culinary Icon". spa.gov.sa. Retrieved 2026-03-17.

Lua error in package.lua at line 80: module 'Module:Navbox/configuration' not found. Template:Cuisine of Tunisia

Retrieved from "https://cosmopedia.co/index.php?title=Harissa&oldid=8806724"