harissa

{{About|the chili pepper paste|the Armenian porridge|Harissa (dish)|the semolina-based dessert|Basbousa}}

{{Infobox food

| name = Harissa

| image = File:هريسة دياري.JPG

| caption =

| alternate_name = هريسة

| region = Maghreb

| creator =

| type = Paste

| main_ingredient = Red peppers

| minor_ingredient = Baklouti pepper

| variations =

| serving_size = 100 g

| calories =

| protein =

| fat =

| carbohydrate =

| glycemic_index =

| similar_dish =

| other =

}}

Harissa ({{langx|ar|هريسة|harīsa}}, from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers ({{lang|ar|بقلوطي}}), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.{{Cite web|last=@NatGeoUK|date=2019-08-16|title=Breaking bread: coastal cuisine and family feasts in Tunisia|url=https://www.nationalgeographic.co.uk/travel/2019/08/breaking-bread-coastal-cuisine-tunisia|access-date=2021-01-05|website=National Geographic|language=en-gb}}

Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's Intangible Cultural Heritage.{{cite web |last1=unesco |title=New inscriptions to the UNESCO Intangible cultural heritage |url=https://www.unesco.org/en/articles/new-inscriptions-unesco-intangible-cultural-heritage |access-date=1 December 2022}}{{Cite web |title=UNESCO - Harissa, knowledge, skills and culinary and social practices |url=https://ich.unesco.org/en/RL/harissa-knowledge-skills-and-culinary-and-social-practices-01710 |access-date=2022-12-01 |website=ich.unesco.org |language=en}} The origin of harissa goes back to the importation of chili peppers into Maghrebian cuisine by the Columbian exchange,{{cite book |last=Morse |first=Kitty |url=https://books.google.com/books?id=0j5c0GMrOdcC&pg=PA66 |title=Artichoke to Za'atar: Modern Middle Eastern Food |author2=Lucy Malouf |publisher=U of California P |year=1998 |isbn=978-0-8118-1503-1 |page=66}} presumably during the Spanish occupation of Ottoman Tunisia between 1535 and 1574.{{cite book |author=Gil Marks |url=https://books.google.com/books?id=Lb3MVYVp_9sC&pg=PT797 |title=Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World |publisher=Wiley |year=2008 |isbn=978-0-544-18750-4 |location=Northwest African Chili Paste (Harissa) |author-link=Gil Marks}}

Etymology

The word derives from the Arabic root {{Transliteration|ar|harasa}} ({{Langx|ar|هرس}}) 'to pound, to break into pieces', referring to pounding chilis,{{Cite web|last=Jose|date=2016-07-22|title=The Story of Harissa|url=https://www1.belazu.com/story/harissa/|access-date=2021-02-08|website=Belazu Ingredient Company|language=en-US|archive-date=2021-02-09|archive-url=https://web.archive.org/web/20210209005402/https://www1.belazu.com/story/harissa/|url-status=dead}} a tool traditionally used to make the paste in the Maghreb is called {{ill|Mehraz|fr|Mehraz}},{{Cite web |date=2023-09-17 |title=Le Mehres, un outil de grand-mère qui n'a jamais perdu son charme |url=https://tunisie.co/article/9419/gastronomie/cuisine/mehras-504800 |access-date=2023-09-17 |website=tunisie.co |language=en-US}} and similar names are used for other pastes in the 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.{{cite book|author=Sari Edelstein|url=https://books.google.com/books?id=Tl9Pcq25s8AC&pg=PA345|title=Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals|publisher=Jones & Bartlett Publishers|year=2010|isbn=978-1-4496-5968-4|page=345}} Harissa paste can also be used as a rub for meat{{cite web|last=Fayed|first=Saad|title=Flank Steak with Harissa|url=http://mideastfood.about.com/od/beef/r/harissaflank.htm|url-status=dead|archive-url=https://web.archive.org/web/20090608075412/http://mideastfood.about.com/od/beef/r/harissaflank.htm|archive-date=2009-06-08|access-date=2009-08-02|publisher=About.com}}] or eggplants.{{cite web|title=Baby Eggplant with Harissa and Mint|url=http://www.aubergines.org/recipes.php?eggplant=2672|access-date=2009-08-02|publisher=Ashbury's Aubergines}} Another significant producer is Algeria's Annaba Province,{{cite book|author=Oxford Business Group|url=https://books.google.com/books?id=zPz9FHXJVLUC&pg=PA230|title=The Report: Algeria 2008|publisher=Oxford Business Group|year=2008|isbn=978-1-902339-09-2|page=230}} which is also a significant consumer.{{cite book|author=Ken Albala|url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=PA7|title=Food Cultures of the World Encyclopedia|publisher=ABC-CLIO|year=2011|isbn=978-0-313-37626-9|page=7}} According to cookbook author Martha Rose Shulman, premade harissa tastes rather different from that which is served in Tunisian and expatriate restaurants.

=Israel and Libya=

In Israel, harissa is a common topping for sabich{{cite book|author=Jane Hughes|title=The Adventurous Vegetarian: Around the World in 30 Meals|url=https://books.google.com/books?id=E8r0AgAAQBAJ&pg=PA182|year=2013|publisher=New Internationalist Publications, Limited |isbn=978-1-78026-124-9 |page=182}} and shawarma.

Filfel chuma ({{langx|he|פלפלצ'ומה}}{{ltr}}), also spelled pilpelshuma, literally "pepper garlic", is the typical chili sauce of Libyan Jewish cuisine which is very similar to the harissa.Gur, Jana; (et al.) (2007). [https://books.google.com/books?id=zkbGpxM6QYgC&q=The+book+of+New+Israeli+food+%3A+a+culinary+journey The Book of New Israeli Food: A Culinary Journey]. Schocken Books. pg. 295. {{ISBN|9780805212242}} It comes from Libyan cuisine,{{citation needed|date=May 2017}} where it is known as {{Transliteration|ar|maseer}} ({{langx|ar|المصير}} or {{lang|ar|مسّير حار}} {{Transliteration|ar|mseyer}}).[http://alwasat.ly/ar/news/kojina/121805/ How to make Libyan maseer][http://www.ynet.co.il/articles/0,7340,L-3792276,00.html North African hot recipes] It is also known by other names such as {{Transliteration|ar|filfil mukhalal}} ({{lang|ar|فلفل مخلل}}) and {{Transliteration|ar|filfil makbos}} ({{lang|ar|فلفل مكبوس}}).[http://fatakat.com/thread/169826 How to prepare mseyer in the Libyan cuisine] 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. 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.{{Cite web |last=Benkabbou |first=Nargisse |date=2016-07-12 |title=Harissa |url=https://www.mymoroccanfood.com/home/harissa |access-date=2024-03-11 |website=My Moroccan Food |language=en-GB}}

= Tunisia =

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",{{cite book|author=Linda Civitello|title=Cuisine and Culture: A History of Food and People|url=https://books.google.com/books?id=KwtE4v_qS4EC&pg=PT244|year=2011|publisher=John Wiley & Sons|isbn=978-1-118-09875-2|page=244}} even "the national condiment of Tunisia",{{cite book|author=Jessica B. Harris|title=The Africa Cookbook: Tastes of a Continent|url=https://books.google.com/books?id=7rmIDVcoHNoC&pg=PA137 |year=1998 |publisher=Simon & Schuster|isbn=978-0-684-80275-6|page=137}} or at least as "the hallmark of Tunisia's fish and meat dishes".{{cite book|author=Marshall Cavendish|title=World and Its Peoples |url=https://books.google.com/books?id=j894miuOqc4C&pg=PA1282|year=2006|publisher=Marshall Cavendish|isbn=978-0-7614-7571-2|page=1282}} 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.[http://www.cepex.nat.tn/site/secteur.asp?NodeID=1141&IDAction=186&IDArticle=2834&nom_instance=ContentManagement& Tunisian Harissa Export] cepex.nat.tn {{webarchive |url=https://web.archive.org/web/20090906020747/http://www.cepex.nat.tn/site/secteur.asp?NodeID=1141&IDAction=186&IDArticle=2834&nom_instance=ContentManagement& |date=September 6, 2009 }} In 2006, the Tunisian production of harissa was 22,000 tonnes, incorporating about 40,000 tonnes of peppers.{{cite book|author=Oxford Business Group|title=The Report: Tunisia 2008|url=https://books.google.com/books?id=fRa1SlekJHUC&pg=PA195|publisher=Oxford Business Group|isbn=978-1-902339-93-1|page=195}} Tunisian harissa is often made with Baklouti peppers{{Cite book |last=Cosmo |first=Serena |url=https://books.google.com/books?id=AcOZDwAAQBAJ&dq=baklouti+peppers&pg=PA359 |title=The Ultimate Pasta and Noodle Cookbook |date=2017-10-24 |publisher=Simon & Schuster |isbn=978-1-60433-733-4 |language=en}} and chilis grown around Nabeul and Gabès, which are relatively mild, scoring 4,000–5,000 on the Scoville scale.{{cite book|author1=Donna Wheeler|author2=Paul Clammer |author3=Emilie Filou|title=Tunisia|url=https://books.google.com/books?id=7RO1b2LvcisC&pg=PA53 |year=2010 |publisher=Lonely Planet|isbn=978-1-74179-001-6|page=53}} On December 1, 2022, UNESCO added "Harissa, knowledge, skills and culinary and social practices" as part of Tunisia's Intangible Cultural Heritage.