African Kit: Tunisian Harissa

TUNISIAN HARISSA

Region: North Africa
Country: Tunisia

Culture & usage:
"Patience can cook a stone." – Tunisian proverb

Harissa is Tunisia’s kitchen staple, served daily with fish, bread, and couscous. This is the dry form, flavorful and easy to use.

What it is:
A dry blend of sun-dried chili flakes, garlic, caraway, coriander, cumin, and salt. The spice base behind Tunisia’s iconic harissa, ready to grind fresh over any dish.

Flavor profile:
Smoky, garlicky, warm, mildly spicy.

Ingredients:
Dried chili, garlic, coriander, caraway, cumin, salt.

Allergen note:
Made in a facility that also handles peanuts and tree nuts.

Try it with:

• Grind over couscous, eggs, or roasted vegetables
• Sprinkle into soup or over hummus
• Mix a spoonful with olive oil and lemon for a DIY harissa-style drizzle

Other Suggested Dishes:
- Plain roasted vegetables (carrots, zucchini) finished with harissa powder
- Avocado toast with a grind of harissa and drizzle of olive oil
- Couscous or quinoa bowl, then sprinkle harissa just before serving
- Soft-boiled eggs with a little harissa ground over the yolk
- Hummus or yogurt dip topped with a swirl of harissa powder + chopped herbs

Watch this video: The History of Harissa