Harissa

Harissa

What it is

Tunisia's national condiment, and the chillies in it arrived with Ottoman traders after the Columbian exchange. The best is from Nabeul, where the peppers are sun-dried on rooftops before being ground with caraway, coriander and garlic.

In the kitchen

Caraway is what makes it harissa rather than chilli paste. If yours has none, it is missing the defining note.

Goes with

Caraway Garlic Olive oil Cumin Lamb Tomato Chickpeas Lemon

Also used with

Lamb tongue Merguez Mutton Poussin Couscous Preserved lemon

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