What is Harissa and how is it used according to experts?

If you’re a spice lover and love all kinds of spicy things, you may have found yourself standing transfixed in specialty stores, browsing a selection of tongue-tingling products and eventually wondering what harissa even is. Harissa may not be as ubiquitous in the U.S. as, say, Sriracha or even Chili Crisp, but it should be; in fact, we believe this fiery phenomenon can add heat to just about anything. We reached out to the heads of two harissa brands to learn more about this tantalizing spice and how to use it.

What is Harissa?

Made from a Tunisian pepper variety called Baklouti, harissa is a red chili paste that enhances the flavor of any food it comes into contact with. Baklouti peppers range from 1,000 to 5,000 Scoville units (SHU), which is considered medium heat.

Staple food from North Africa: “Harissa originated in Tunisia several centuries ago. It is the main ingredient in Berber cuisine,” says Abdelmajid “Majid” Mahjoub, owner of Les Moulins Mahjoub, which makes handcrafted artisan products such as harissa, chutney, preserved lemons and fig jam using organic produce and spices from his family’s farm, El Mehrine, in Tebourba in Tunisia’s Medjerda Valley.

Cultural inspiration: While the origins of harissa lie in Tunisia, other influences have also contributed to the pepper shaker, so to speak. “Harissa has slowly found its way to the neighboring countries in the region and adapted to their cuisine. In Morocco, for example, harissa is made with preserved lemons,” says Mehdi Boujrada, founder of Villa Jerada, a company specializing in Moroccan and Levantine pantry products such as harissa, chermoula, dukkah and ras el hanout.

Traditional Harissa

The word harissa translates to “to crush” or “to be crushed,” says Mahjoub. Traditional harissa is made with dried or fresh chili peppers, cumin, coriander, garlic, caraway, salt and cold-pressed olive oil as the base of the paste, but there is room for interpretation. Les Moulins Mahjoub’s traditional harissa, for example, has a smoky heat because it uses sun-dried baklouti peppers.

Endless iterations

“There are as many different harissas as there are imaginations in Tunisian families,” says Mahjoub. Les Moulins Mahjoub offers several variations, including Piment H’rouss with sliced ​​peppers and harissa made with salted wild capers, candied lemon and dried mint. “Every family has its own ‘secret’ recipe – in the US, harissa is more common than ketchup,” explains Mahjoub.

Moroccan heritage

Villa Jerada also makes a delicious contribution to the mix. The brand’s bright, spicy harissa is reminiscent of Boujrada’s grandmother’s creation, which has been passed down through generations. “Our version is a family recipe based on what we like at home: dried peppers, olive oil, preserved lemons for a zesty-umami flavor, tomatoes for fruit, a hint of mint for a spicy note and spices,” says Boujrada. The layers build on each other and have a beautiful finish, he says, comparing it to a “beautiful, well-made wine.”

Homemade Harissa

You can also make harissa at home, using our recipe as a starting point to experiment. Add ground sun-dried chilies or preserved lemons and change it up as you like.

Paste vs. Spice

Ready-made harissa is usually sold in jars, tubes and sometimes cans. While browsing ethnic or delicatessen markets or online, you may come across a harissa spice mix that is neither paste nor sauce – but may not offer the taste experience of its authentic North African ancestors. “I’ve heard that the dry version of the spice mix was made in tourist bazaars, where spice shops found a way to send tourists home with a simpler carry-on version of the traditional symbol,” says Boujrada. “This has yet to be verified, but that’s the story that’s circulating.”

How to enjoy Harissa

As a spice or ingredient, harissa adds zing to everything from salads to proteins like fish, meat or chicken. A small amount goes a long way – but it all depends on your spice tolerance. “It’s meant to be seasoned, but it can also be eaten as is on hot toasted bread drizzled with extra virgin olive oil,” says Mahjoub. “It also enhances the flavor of culinary preparations.”

Consider the following suggestions as a starting point:

• Tajines and couscous: Tagine, a slow-simmered stew cooked in a clay pot of the same name, is often spooned over another North African staple, couscous. Mahjoub says it’s impossible to make the dish without adding a dollop of harissa.
• Sandwiches: “My favorite way to use it is in the traditional and most common way in Morocco, a tuna ohor sandwich,” says Boujrada. Tuna is mixed with mayonnaise and harissa, then spread on a baguette and topped with green olives, tomato slices, hard-boiled eggs, boiled potatoes, red onions, parsley and gherkin pickles. “It’s a timeless classic,” he says, pointing out that this bite is a cross between the pan bagnat, the sandwich form of the French salade niçoise, and the Spanish bocadillo.
• Grilled chicken: Boujrada also combines harissa with honey, olive oil and lemon in a marinade for grilled chicken.
• scrambled eggs: Tabasco is a thing of the past. Mahjoub recommends scrambled eggs in harissa and cold-pressed olive oil. Or spoon it on fried or poached eggs.
• Fried potatoes: Add a spicy touch to your Yukon Gold potatoes by tossing them with olive oil, chopped garlic, fresh cilantro and a few teaspoons of harissa.
• Hummus: Add a drop or two to store-bought or homemade hummus and spread it on falafel and veggie burgers.
• Bagels and cream cheese: Harissa can even enhance a New York snack. Top your toasted bagel with cream cheese and a dollop of harissa. It’s the best of all worlds.