Label
All
0
Clear all filters
Appears in
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

harissa a word with three meanings in the kitchen. First, it is a red paste of chilli pepper used in Tunisia, Morocco, and throughout N. Africa as a fiery hot ingredient. A common brand in cans bears a picture of an erupting volcano. This harissa, as traditionally made at home, consists of chilli peppers which are soaked and then pounded (harissa means pounded) with coriander, caraway, garlic, and salt, and moistened with olive oil. As Dr Gobert (1940) remarks, this is ‘always present and ready’ in a Tunisian household.

Become a Premium Member to access this page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title