Harissa facts for kids
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| Alternative names | هريسة |
|---|---|
| Type | Paste |
| Region or state | Maghreb |
| Main ingredients | Red peppers |
| Ingredients generally used | Baklouti pepper |
Harissa (Arabic: هريسة harīsa) is a hot chili pepper paste. It comes from the Maghreb region in North Africa. This region includes countries like Tunisia, Algeria, and Morocco.
The main ingredients are roasted red peppers. It also uses Baklouti peppers (بقلوطي). Many spices and herbs are added too. These include garlic paste, caraway seeds, coriander seeds, and cumin. Olive oil helps mix everything and carries the flavors. Sometimes, a special "rose harissa" is made with rose petals.
Contents
What's in a Name?
The word "Harissa" comes from an Arabic verb. This verb is 'harasa' (Arabic: هرس). It means 'to pound' or 'to break into pieces'. This name makes sense because harissa is made by pounding chili peppers.
A Spicy History
Chili peppers were not always in North Africa. They came to the Maghreb region through the Columbian exchange. This was when people traveled between Europe and the Americas. Peppers likely arrived during the time Spain occupied Tunisia. This happened between 1535 and 1574.
Harissa in Algeria
In Algeria, people often add harissa to their food. It is commonly used in soups, stews, and couscous. Harissa paste can also be rubbed on meat or eggplants before cooking. Annaba Province in Algeria is a big producer and user of harissa.
Harissa in Tunisia
How harissa is made can be different in each household and region. Some recipes might add fermented onions or lemon juice. You can buy prepared harissa in jars, cans, bottles, and tubes.
Harissa is often called "Tunisia's main condiment." Some even say it is the "national condiment of Tunisia." It is a key flavor for fish and meat dishes there. In Tunisia, harissa is an ingredient in meat or fish stews with vegetables. It also flavors couscous. It is used in lablabi, which is a chickpea soup, and in fricasse.
Tunisia is the biggest exporter of prepared harissa. In 2006, Tunisia made 22,000 tonnes of harissa. This used about 40,000 tonnes of peppers. Tunisian harissa often uses chilis grown near Nabeul and Gabès. These peppers are quite mild. They score 4,000–5,000 on the Scoville scale.
Harissa in Morocco
Moroccan cuisine also uses harissa. It is often served as a side condiment for tagines. Sometimes, it is mixed directly into dishes.
Harissa in Israel
In Israel, harissa is a popular topping. It is often put on sabich and shawarma.
Filfel Chuma: A Similar Sauce
Filfel chuma (Hebrew: פלפלצ'ומה) is another spicy sauce. It is also spelled pilpelshuma. Its name means "pepper garlic." This sauce is typical of Libyan Jewish cuisine. It is very similar to harissa.
It comes from Libyan cuisine. There, it is known as maseer (Arabic: المصير or مسّير حار mseyer). It is also called filfil mukhalal (فلفل مخلل) or filfil makbos (فلفل مكبوس). It is made from powdered sweet and hot peppers and crushed garlic. Sometimes, ground caraway seeds, cumin, lemon juice, and salt are added.
Filfel chuma is used as a condiment. It is also an ingredient in many dishes. These include salads, meat, fish, legumes, rice, and egg dishes like shakshouka.
See also
In Spanish: Harissa para niños
