Harissa Paste spicy chili paste that originates from North Africa

Harissa is a spicy chilli paste from North Africa, particularly Tunisia, though it's also popular in other parts of the Maghreb region, including Algeria, Libya, and Morocco. The word "harissa" comes from the Arabic verb "harasa," which means "to pound" or "to break into pieces," reflecting the traditional method of making this paste by grinding the ingredients together.
Harissa likely dates back to the 16th century, following the introduction of chilli peppers from the Americas to the region. These peppers quickly became a staple in North African cuisine, blending with local spices and ingredients to create what we now know as harissa.
In Tunisia, harissa is a culinary staple, often used as a condiment or a cooking ingredient. It's so integral to Tunisian cuisine that it has been called "the national condiment of Tunisia." It's used to flavour everything from stews to couscous, grilled meats, and even bread.
While harissa has deep roots in North African cuisine, its popularity has spread globally, especially in Mediterranean, Middle Eastern, and Western cuisines. It's now commonly found in grocery stores worldwide, often in jars or tubes, and used by chefs to add depth and heat to various dishes.
Tunisian Harissa: Typically hotter and more straightforward, focusing on the chillies' heat and flavour.
Moroccan Harissa: Often milder and sometimes mixed with other ingredients like tomatoes or roasted red peppers.
Algerian Harissa: This can vary widely but often includes additional spices and is sometimes mixed with preserved lemon.
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Ingredients:
8-10 dried red chilies (e.g., guajillo, New Mexico, Thai or a mix)
3 Bell peppers/capsicum – roasted and peeled - or use ready-jarred
4 garlic cloves, peeled (roasted optional)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1 teaspoon smoked paprika
1 teaspoon salt
2 tablespoons tomato paste
2-3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar (optional for tanginess)
1 teaspoon sugar or honey (optional, for balance)

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