Harissa

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Source: Wikipedia, the free encyclopedia.
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 namesهريسة
TypePaste
Region or stateMaghreb
Main ingredientsRed peppers
Ingredients generally usedBaklouti pepper

Harissa (

herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.[1]

Maghrebian cuisine by the Columbian exchange,[4] presumably during the Spanish occupation of Ottoman Tunisia between 1535 and 1574.[5]

Etymology

The word derives from the Arabic root 'harasa' (

Arabic: هرس) 'to pound, to break into pieces', referring to pounding chilis,[6] a tool traditionally used to make the paste in the Maghreb is called Mehraz [fr],[7]
and similar names are used for other pastes in the Maghrebi cuisine, such as "Hrous" which uses the same harissa recipe with a slight difference in the peppers, which are green.

Consumption and culinary traditions

Algeria

In Algeria, harissa is commonly added to soups, stews, and couscous.[8] Harissa paste can also be used as a rub for meat[9] or eggplants.[10] Another significant producer is Algeria's Annaba Province,[11] which is also a significant consumer.[12] According to cookbook author Martha Rose Shulman, premade harissa tastes rather different from that which is served in Tunisian and expatriate restaurants.

Israel and Libya

In Israel, harissa is a common topping for sabich[13] and shawarma.

Filfel chuma (

Arabic: المصير or مسّير حار mseyer).[15][16] It is also known by other names such as filfil mukhalal (فلفل مخلل) and filfil makbos (فلفل مكبوس).[17] It is made from powdered sweet and hot peppers and crushed garlic. Other ingredients, such as ground caraway seeds, cumin, lemon juice, and salt are sometimes added.[14] It serves as a condiment and as an ingredient in dishes such as salads, meat, fish, legumes and rice, and egg dishes such as shakshouka
.

Morocco

tagines, or sometimes mixed into dishes. Moroccans tend to have a preference for less seasoned harissa as it allows them to incorporate it into dishes of different flavor profiles.[18]

Tunisia

Recipes for harissa vary according to the household and region. Variations can include the addition of

lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a chickpea soup, and fricasse
.

Tunisia is the biggest exporter of prepared harissa.[22] In 2006, the Tunisian production of harissa was 22,000 tonnes, incorporating about 40,000 tonnes of peppers.[23] Tunisian harissa is often made with Baklouti peppers[24] and chilis grown around Nabeul and Gabès, which are relatively mild, scoring 4,000–5,000 on the Scoville scale.[25] On December 1 2022, UNESCO added "Harissa, knowledge, skills and culinary and social practices" as part of Tunisia's Intangible Cultural Heritage.[2][3]

See also

Look up harissa in Wiktionary, the free dictionary.

References

  1. ^ @NatGeoUK (2019-08-16). "Breaking bread: coastal cuisine and family feasts in Tunisia". National Geographic. Retrieved 2021-01-05.
  2. ^ a b unesco. "New inscriptions to the UNESCO Intangible cultural heritage". Retrieved 1 December 2022.
  3. ^ a b "UNESCO - Harissa, knowledge, skills and culinary and social practices". ich.unesco.org. Retrieved 2022-12-01.
  4. ISBN 978-0-8118-1503-1
    .
  5. ISBN 978-0-544-18750-4
    .
  6. ^ Jose (2016-07-22). "The Story of Harissa". Belazu Ingredient Company. Retrieved 2021-02-08.
  7. ^ "Le Mehres, un outil de grand-mère qui n'a jamais perdu son charme". tunisie.co. 2023-09-17. Retrieved 2023-09-17.
  8. ISBN 978-1-4496-5968-4
    .
  9. ^ Fayed, Saad. "Flank Steak with Harissa". About.com. Archived from the original on 2009-06-08. Retrieved 2009-08-02.]
  10. ^ "Baby Eggplant with Harissa and Mint". Ashbury's Aubergines. Retrieved 2009-08-02.
  11. ISBN 978-1-902339-09-2. {{cite book}}: |author= has generic name (help
    )
  12. ISBN 978-0-313-37626-9
    .
  13. ISBN 978-1-78026-124-9
    .
  14. ^
    ISBN 9780805212242
  15. ^ How to make Libyan maseer
  16. ^ North African hot recipes
  17. ^ How to prepare mseyer in the Libyan cuisine
  18. ^ Benkabbou, Nargisse (2016-07-12). "Harissa". My Moroccan Food. Retrieved 2024-03-11.
  19. ISBN 978-1-118-09875-2
    .
  20. ISBN 978-0-684-80275-6
    .
  21. ISBN 978-0-7614-7571-2
    .
  22. ^ Tunisian Harissa Export cepex.nat.tn Archived September 6, 2009, at the Wayback Machine
  23. ISBN 978-1-902339-93-1. {{cite book}}: |author= has generic name (help
    )
  24. ISBN 978-1-60433-733-4
    .
  25. ISBN 978-1-74179-001-6
    .


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