Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

Harissa - a fiery chilli paste from North Africa - Morocco, Algeria, Tunisia and Libya. It can be as simple as ground chillies, although it is also made with the addition of garlic, caraway, coriander, cumin and olive oil. There is also a variety made that is scented with rose petals. Moroccan cous cous is always served with a dish of harissa to the side.

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