More often called harous, this harissa is the preferred sauce in Southern Tunisia for soups, couscous, salads, and meat dishes. It is far more complicated to make than the harissa above but is worth the effort as it is more complex in flavor. It will keep under olive oil for a year in the refrigerator.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.