What Is Harissa? Experts Share How to Use This Deliciously Spicy Condiment

If you're a spice fan with a love for all kinds of hot stuff, perhaps you've found yourself standing spellbound in specialty markets, perusing a posse of tongue-tingling products and ultimately wondering, what is harissa, anyway? While harissa may not be as ubiquitous stateside as, say, Sriracha or even chile crisp, it should be; in fact, we think this fiery phenomenon can bring the heat to just about anything. We connected with the principals of two harissa brands to learn more about this seductive condiment and how to enjoy it.

What Is Harissa?

Made with a Tunisian pepper cultivar called Baklouti, harissa is a red chile paste that amplifies the flavor of every food it touches. Baklouti peppers register between 1,000–5,000 Scoville Heat Units(SHUs), which is considered medium heat.

North African staple: "Harissa was born in Tunisia a few centuries ago. It's the main ingredient of Berber cuisine," says Abdelmajid 'Majid' Mahjoub, owner of Les Moulins Mahjoub, which handcrafts artisanal products including harissa, chutney, preserved lemons, and fig jam, using organic produce and spices from his family's El Mehrine farm in Tebourba, in the Medjerda Valley in Tunisia. 

Cultural inspiration: While harissa's origins are rooted in Tunisia, other influences have contributed to the pepper pot, so to speak. "Harissa slowly made its way to neighboring countries in the region and adapted to local cuisines. For instance, in Morocco, harissa is made with the addition of preserved lemons," says Mehdi Boujrada, founder of Villa Jerada, a company specializing in Moroccan and Levantine pantry products such as harissa, chermoula, dukkah, and ras el hanout.

Traditional Harissa

The word harissa translates to 'to crush' or 'be crushed,' says Mahjoub. Traditional harissa is prepared with dried or fresh chile peppers, cumin, coriander, garlic, caraway seeds, salt, and extra virgin olive oil as the base of the paste, but there's room for interpretation. For example, Les Moulins Mahjoub's traditional harissa is imbued with a smoky heat, as it uses sun-dried Baklouti peppers.

Endless Iterations

"There are as many different harissas as there are imaginations among Tunisian families," says Mahjoub. Les Moulins Mahjoub offers several variations, including Piment H'rouss, featuring sliced sweet peppers, and harissa made with salted wild capers, candied lemon, and dried mint. "Every family has their own 'secret' recipe—harissa is more common than ketchup in the USA," Mahjoub explains.

Moroccan Legacy

Villa Jerada also makes a delicious contribution to the mix. The brand’s bright, spicy harissa hearkens back to Boujrada's grandmother's creation, passed down through the generations. "Our version is a family recipe based on what we like at our home: dried peppers, olive oil, preserved lemons for a zing and umami, tomatoes for fruit, a hint of mint for a herby breeze, and spices," Boujrada says. The layers build upon each other, with a nice finish, he says, comparing it to a "beautiful, well-made wine."

Homemade Harissa

You can make harissa at home, too, using our recipe as a launchpad for experimentation. Add ground sun-dried chile peppers or preserved lemons, altering it any way you see fit.

Paste vs. Spice

Prepared harissa is typically sold in jars, tubes, and sometimes cans. While browsing ethnic or gourmet markets or online sources, you might stumble on a harissa spice mixture that's neither paste nor sauce—but it may not deliver the taste sensation of its authentic North African progenitors. "I heard that the spice blend dry version was created in touristy bazaars where spice shops figured out a way to send tourists home with an easier carry-on version of the traditional icon," says Boujrada. "To be verified, but this is the story circulating.”

How to Enjoy Harissa

As a condiment or an ingredient, harissa adds oomph to everything from salads to proteins like fish, meat, or chicken. A smidge goes a long way—but it all depends on your spice tolerance. "It's intended to season, but it can also be eaten as is on hot toasted bread drizzled with extra virgin olive oil," says Mahjoub. "It also enhances the flavor of culinary preparations." 

Consider the following suggestions as your entry point:

• Tagines and couscous: Tagine, a slow-simmered stew cooked in an earthenware vessel of the same name, is often spooned over another North African staple, couscous. Mahjoub says it's impossible to prepare the dish without adding a dab of harissa. 
• Sandwiches: "My favorite use is the traditional and most used way in Morocco, a Thon Ohror sandwich," says Boujrada. Tuna is mixed with mayonnaise and harissa, then spread onto a baguette and topped with green olives, sliced tomatoes, jammy hard-boiled eggs, boiled potatoes, red onion, parsley, and cornichon pickles. “It's a timeless classic," he says, noting that this mouthful is a hybrid of the pan bagnat, the sandwich form of the French salade niçoise, and the Spanish bocadillo.
• Grilled chicken: Boujrada also combines harissa with honey, olive oil, and lemon in a marinade for grilled chicken. 
• Scrambled eggs: Move over Tabasco. Mahjoub suggests scrambling eggs in harissa and extra virgin olive oil. Or spoon it onto fried or poached eggs.
• Roasted potatoes: Add a kick to your Yukon gold taters by tossing them with olive oil, minced garlic, fresh cilantro, and a few teaspoons of harissa.
• Hummus: Enliven store-bought or homemade hummus with a dash or two, and slather it on falafel, and veggie burgers.
• Bagels and cream cheese: Harissa can even heighten a New York nosh. Top your toasted bagel with cream cheese and a dollop of harissa. It's the best of all worlds.