This article is about the chili pepper paste. For the Armenian porridge, see Harissa (dish). For the semolina-based dessert, see Basbousa.
For other uses, see Harissa (disambiguation).
Harissa
Alternative names
هريسة
Type
Paste
Region or state
Maghreb
Main ingredients
Red peppers
Ingredients generally used
Baklouti pepper
Media: Harissa
Harissa (Arabic: هريسةharīsa, from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.[1]
Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's Intangible Cultural Heritage.[2][3] The origin of harissa goes back to the importation of chili peppers into Maghrebian cuisine by the Columbian exchange,[4] presumably during the Spanish occupation of Ottoman Tunisia between 1535 and 1574.[5]
^@NatGeoUK (2019-08-16). "Breaking bread: coastal cuisine and family feasts in Tunisia". National Geographic. Retrieved 2021-01-05.
^unesco. "New inscriptions to the UNESCO Intangible cultural heritage". Retrieved 1 December 2022.
^"UNESCO - Harissa, knowledge, skills and culinary and social practices". ich.unesco.org. Retrieved 2022-12-01.
^Morse, Kitty; Lucy Malouf (1998). Artichoke to Za'atar: Modern Middle Eastern Food. U of California P. p. 66. ISBN 978-0-8118-1503-1.
^Gil Marks (2008). Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. Northwest African Chili Paste (Harissa): Wiley. ISBN 978-0-544-18750-4.
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